I made the Creamed Chard I was excited to try. Good Stuff!
I liked this recipe because it uses the stems of the chard too, no need to waste any of that farm goodness. I also only used 1 Tablespoon of olive oil. The garlic flavored the oil in the first step of cooking and the leaves of the chard provided the needed moisture in the second step.
The recipe calls for two bunches of Chard, which I recommend if you are feeding several people. Halving the recipe for only one bunch of Chard made a lovely side for two.
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