Creamed Swiss Chard With Mushroom And Feta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 bunch swiss chard, a generous bunch of around 18 to 24 leaves
• 2 tablespoons olive oil
• 1 teaspoon garam masala
• 1 onion, medium to large, diced
• 1 tablespoon butter
• 125 g mushrooms, roughly chopped
• 2 garlic cloves, minced
• 1 tablespoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 tablespoons hot water
• 125 ml cream
• 100 g feta, cubed

Recipe

• 1 rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. chop the stalks into pieces of about 1cm to 2cm. roughly chop the leaves.
• 2 in a saucepan heat the oil, masala and onion to medium. stir and cook for a few minutes.
• 3 add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and pepper. continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
• 4 add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
• 5 pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. this is where your skill and personal preference come in! i prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
• 6 finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.