SWISS CHARD with a difference
I discovered this while trying out some different recipe ideas, as there was so much chard in the garden.
Looking through the kitchen doorway last night, I was quick to grab the camera, as I saw these clouds floating over the neighbour's barn. A completely new view of a sunset for me, as I never look on the opposite side to where the sun is setting!
6 Very large leaves (these were about 600 mm (2 ft) long including stalk and at least 250mm (10 ins) wide!
2 large shallots
1 hot chilli (I included the seeds which are the hottest part of the chilli)
Cashew nuts to taste
56 grams (2 ozs) butter
1 heaped tablespoon flour
Milk - quantity as necessary for thick creamy mixture - see below
Salt & pepper
Cut out the heavy stalks from the chard and chop into ½ inch pieces. Chop the shallots and place both in a saucepan of water. Boil gently until the stalks are tender but not overcooked. Add the chopped up green from the chard and allow to boil for a couple of minutes, or until the green is well wilted.
Drain all in a colander and set aside.
Put the butter into the saucepan with the chopped chilli and allow the butter to slightly brown. Take off the heat and stir in the flour. Place back on the stove and gradually add milk stirring all the time until you have a thick creamy mixture. Add the contents from the colander, heat through mixing well. Season to taste. Serve on a plate with cashew nuts scattered over the top.
This was enough for me for two meals. If served just as a vegetable, it will easily be enough for 4 to 6 people.
2 large shallots
1 hot chilli (I included the seeds which are the hottest part of the chilli)
Cashew nuts to taste
56 grams (2 ozs) butter
1 heaped tablespoon flour
Milk - quantity as necessary for thick creamy mixture - see below
Salt & pepper
Cut out the heavy stalks from the chard and chop into ½ inch pieces. Chop the shallots and place both in a saucepan of water. Boil gently until the stalks are tender but not overcooked. Add the chopped up green from the chard and allow to boil for a couple of minutes, or until the green is well wilted.
Drain all in a colander and set aside.
Put the butter into the saucepan with the chopped chilli and allow the butter to slightly brown. Take off the heat and stir in the flour. Place back on the stove and gradually add milk stirring all the time until you have a thick creamy mixture. Add the contents from the colander, heat through mixing well. Season to taste. Serve on a plate with cashew nuts scattered over the top.
This was enough for me for two meals. If served just as a vegetable, it will easily be enough for 4 to 6 people.
Looking through the kitchen doorway last night, I was quick to grab the camera, as I saw these clouds floating over the neighbour's barn. A completely new view of a sunset for me, as I never look on the opposite side to where the sun is setting! 
I like the sound of using cashew nuts with the chard and what can I say about the sky!
ReplyDeleteLindy, the cashew nuts were what made it a meal for me, I really enjoyed it.
ReplyDeleteYes, well the sky was quite special with a red glow all over the barn. I could not believe my eyes. I never look for sunsets that side! The clouds must have just been in the right place, and I just happened to walk outside at the right moment. Diane
That is one gorgeous sunset. I always look to the east, and sometimes the view is better than the west.
ReplyDeleteRecipe looks yummy.
Gaelyn this will certainly teach me to 'look the other way':-) Many people do not like chard, but if they just dressed it up a bit I am sure they would change their minds. I like it anyway though. Diane
ReplyDeleteThose clouds are stunning, and you have created a nice spin on creamed chard - my favorite presentation of this veggie!
ReplyDeleteNot my favpurite either but I must admit that I would probably eat it the way it is made here - minus the seeds though. :)
ReplyDeleteHow wonderful of you to nominate me Diane. Thank you so much for it. I did not realize how many people from SA are blogging.
Thanks Margie for your comments. My mother always used to do creamed chard so I got hooked on it. Diane
ReplyDeleteHi Joan I was also surprised when I saw the list. You must put a widget on your site for people to see and vote for you. Diane
ReplyDeleteA great idea, your recipe!
ReplyDeleteI will have to try it soon! I love cashew nuts!!
Your floating clouds in the sunset are stunning!
We must enjoy these evenings while they last a bit: soon the days will shorten, unfortunately!
Thanks for your lovely comment on my Horse-fly!!
Keep well and enjoy your Sunday, Diane!
Carine the the chard was really good so I hope you enjoy. Yes the evening I have noticed are getting shorter already. Diane
ReplyDeleteThe color of that sunset is absolutely amazing. I also like your recipe for chard. I hope you have a great day. Blessings...Mary
ReplyDeleteHi Mary, as I said previously I could not believe my eyes when I looked out the kitchen door. Have a good day. Diane
ReplyDeleteI learn something new again from you, we called that "pechay" in the Philippines. When I use it my recipe, I simple say green vege. Happy Week ahead of you!
ReplyDeleteLani I have also learnt something new with the name pechay. Diane
ReplyDeleteQuelle bonne idée cette recette de poirée! Je la ferai très prochainement!
ReplyDeleteVotre jardin est vraiment productif! Cela fait plaisir de voir tous ces beaux légumes!
La photo des nuages rougis par le soleil est très belle!
Très bonne semaine!
Lejardindelucie. Merci beaucoup. Très bonne semaine aussi. Diane
ReplyDeleteWhat a pleasure to meet you and your absolutely charming blog.
ReplyDeleteI'll be back.
Yes, do have a très bonne semaine.
See chard at the store but I have never tried it; are the stalks similar to celery?
ReplyDeleteEvery sunset is unique, and some evenings the entire sky plays a role. It is almost to much to take in, and gives me the feeling that something is about to happen - which is usually nothing more than another mosquito bite.
Oh by the way - that organic insect repellent I won seems to work, and no DEET.
Good to hear from you Tish Jett, Have a good day. Diane
ReplyDeleteHi mya, glad the insect repellant is working, I need some of that:-)
ReplyDeleteI had French friends in S.Africa who used to cut the stems out of chard and eat it like asparagus, cooked and with a sauce, so you are probably right. I have not tried it. The stems from the S.A. Chard seed are slimmer and cook quickly, while the stems from the seed I have bought here in France and very much thicker and heavier, different variety I presume!
Diane
Funnily enough, we just made almost the exact same thing for dinner tonight with our swiss chard (served with salmon), just minus the cashews! The chili pepper really worked great in it. I bet the cashews were wonderful in there - will have to try that!
ReplyDeleteLaura that sounds a good idea with salmon. Will give that a try as well. Diane
ReplyDelete