Creamed Swiss Chard

When our garden looks like this with swiss chard and there just two of us eating it, we are on the lookout for ways to prepare this wonderful vegetable other than to sauté it.  So begins the challenge.  The first in our hunt is a wonderful recipe:

 1 good handful of Neon Lights Swiss chard, sliced and cut into bit sizes

2 cups heavy cream

2 tablespoons Basil Olive Oil

2-3 cloves of garlic, minced

2 sprigs of fresh rosemary

4 sprigs of fresh thyme

2 bay leaves

1 tablespoon Marsala

½ cup + 2 tablespoons grated Parmesan cheese

Royal pepper mix to taste, pinch of nutmeg.

In a large pot with a strainer, bring 2 quart of water to boil.  Add the chopped swiss chard and blanch for 2 minutes.  Pull out strainer and put immediately into a container of ice cold water.  Once cold, spin or pat dry.  In a heavy sauce pan, over medium heat, sauté the garlic in 2 tablespoons of basil olive oil, add the cream, rosemary, thyme and bay leaves, taste and add royal pepper.  Cook over medium low heat and reduce by half.  Add the 2 tablespoons of Parmesan cheese and swiss chard and cook for 2 to 3 minutes to warm up.

The finished dish – was soooo good.  Serves 4