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Swiss chard in cream sauce

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Ingredients for 3 servings:

  • 6 sprigs of chard
  • ½ liter vegetable broth
  • 100 g crème fraîche
  • 150 ml cream
  • salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cabbage stalks nice and creamy

Wash the chard and cut into thin strips. Use the chard leaves as well as the stalks. Cook the vegetables in the vegetable broth until the stalks are still slightly crunchy. Drain the vegetables in a colander, reserving the broth. Bring the cream and crème fraîche to a boil in a saucepan, add the chard, season with salt and pepper, and enjoy. This side dish goes very well with rice or couscous. I use the reserved broth for the couscous or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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