Creamed Swiss Chard With Mushroom and Feta
photo by Karen Elizabeth
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
6 side dishes
- Serves:
- 6
ingredients
- 1 bunch swiss chard, a generous bunch of around 18 to 24 leaves
- 2 tablespoons olive oil
- 1 teaspoon garam masala
- 1 onion, medium to large, diced
- 1 tablespoon butter
- 125 g mushrooms, roughly chopped
- 2 garlic cloves, minced
- 1 tablespoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon white pepper
- 4 tablespoons hot water
- 125 ml cream
- 100 g feta, cubed
directions
- Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
- In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
- Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
- Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
- Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
- Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.
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Reviews
-
Delicious! Since I intended to serve it with pasta all along, I didn't pulse it particularly finely, I found it very flavourful and we loved this tossed with penne. I made as directed, but like the suggestion of bacon, and would certainly do that another time. Thanks for another excellent recipe, Caroline, made for Spring PAC 2013