I love, love, love seeing dark leafy greens in my box! It gives me that warm, fuzzy feeling inside because I know they are loaded with vitamins which may not be found in other vegetables. This week I was getting tired of how I usually prepare my swiss chard, and so I decided to look in the fridge for some ideas. I had some mushrooms and some left over heavy cream from thanksgiving, and that was all I needed. This is what happened:
I took
- 1 bunch of swiss chard, chopped
- 2 tablespoons water
- 1/4 cup chopped mushrooms
- 1-1/2 tablespoons heavy cream (half and half will do)
- salt and pepper
and then I
- Steamed the chard in the water until they wilted
- Squeezed out excess water form the chard
- Cooked mushrooms in oil
- Added chard, mushrooms, and cream (or cashew cream) together
- Finished off with salt and pepper
- Ate in one sitting
Ok, ok, so cream isn't exactly a close friend of mine. We see each other every now and then. Y'know, when you just have to make that pasta alla carbonara a bit creamier, or penne alla vodka, or fettuccini alfredo. There's no shame in that. As long as you don't make it a permanent item on your shopping list. š
Marina Bedrossian is a Northport, NY dietitian nutritionist who helps people with holistic nutrition solutions and food sensitivities. Visit this page to schedule an appointment and donāt forget to join the private Facebook group āIngredients For Healthy Familiesā more information here.