from The Culinary Institute of America Vegetables

I wasn’t sure on the status of chard this week, but when you get a chance, this is lovely…

  • 2 T olive oil                                               
    swiss chard

    Ruby Chard and Bright Yellow Chard

  • 1/4 cup prosciutto
  • 1/4 cup minced onion                     
  • 1 T minced garlic     
  • 8 cups chopped Swiss Chard         
  •  1/3 cup heavy cream
  • 1/4 tsp nutmeg                                    
  •  1/4 grated parmesan

Heat olive oil in large sauté pan over medium heat. Add the prosciutto and sauté until aromatic ~ one minute. Increase to high heat and add the onion and garlic stirring constantly ~ one minute more. Add the Swiss chard, sautéing just until the leaves wilt ~ 5 minutes. Add the heavy cream and bring to a simmer. Cook chard until tender ~ 5 minutes more. Season with s&p. Remove from heat and stir in parm and nutmeg. Serve immediately.

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