Wednesday, November 6, 2013
Swiss Chard with a Shallot Cream Sauce
It's also best not to engage in long, pointless debates with your sister about the merits/downfalls of DST. It goes nowhere. No one wins. It's just a lot of wasted breath.
Anyway, the upside to me wanting to get the Earlybird Special as if I'm an 85 year old is that there is still daylight and I can take pictures of the food that I cook. The downside: that I need a second dinner at 9:00.
SWISS CHARD w/SHALLOT CREAM SAUCE
4 Tbsp. butter
2 cloves garlic, minced
2 shallots, diced
2/3 c. cream
1/2 c. dry white wine
salt & pepper
1/4 tsp. freshly ground nutmeg
1 bunch swiss chard
1. In a large skillet, cook garlic and shallots in butter until translucent.
2. While the shallots and garlic are cooking, prepare your swiss chard: cut leafy tops into 2" pieces, cut the stems into 1/2" pieces.
3. Add in cream, wine, salt, pepper, nutmeg and stems of swiss chard. Cook for 5 minutes.
4. Add in leafy portion of swiss chard and continue cooking about 5 minutes more.