Creamed Swiss Chard with Jalapeno
By Alex Roberts (makes 8 servings)
- 2 pounds Swiss chard
- 3 cups creme fraiche
- 2 tablespoons shallot, finely chopped
- 2 tablespoons jalapeno, seeded, finely chopped (for more spice, add seeds to taste)
- 2 tablespoons olive oil
- A very small pinch of freshly grated nutmeg
- Sea salt to taste
Remove leaves of the chard from its stems. Blanch the leaves in a large pot of boiling salted water for 30 seconds; drain. When cool enough to handle, squeeze out excess liquid, roughly chop, and set aside. You should have about 4 cups cooked chard.
Saute the shallot and jalapeno in the olive oil over medium-low heat, stirring frequently until soft but not browned.
Add the nutmeg, chard, and creme fraiche. Simmer on medium heat, stirring gently until well-combined and starting to thicken (approximately 5 minutes).
Add salt to taste; add more jalapeno seeds if too mild. Serve warm. The recipe is also good when cooled and reheated.