Monday, June 21, 2010

Creamed Swiss Chard

Paired with roasted broccoli & butternut squash - yum!


2 tablespoons olive oil

1 1/2 tablespoons whole wheat flour

3 garlic cloves, minced

1 1/4 cups plain non-dairy milk

2 pounds Swiss chard, washed, stemmed and cut crosswise into strips
1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegan parm. or nutritional yeast, optional


In a large frying pan, heat the olive oil over medium heat. Whisk in the flour to make a smooth paste. Continue whisking and add the garlic; cook for 30 seconds longer. Whisk in the non-dairy milk and cook until the mixture thickens slightly.

Add the chard and stir to coat well. Cover and cook just until tender, about 2 minutes. Season with the salt and pepper. Sprinkle with the vegan parm./nutritional yeast and serve hot.

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