Vegetables, Swiss chard, creamed Swiss chard 1 OLYMPUS DIGITAL CAMERA

2 tablespoons peanut oil

1 medium white onion, roughly chopped

2 cups shredded white cabbage

one 3 inch piece ginger, peeled and grated

½ teaspoon ground turmeric

1 cup heavy cream

½ cup water

½ cup buttermilk

1 bunch Swiss chard, shredded

½ teaspoon salt

  1. Heat the peanut oil in a large saute pan over medium heat.  Add the onion and saute until translucent, about 7 minutes.  Stir in the cabbage, ginger and turmeric and saute until the cabbage begins to wilt, about 5 minutes.
  1. Add the cream and water, cover and simmer 10 minutes, stirring occasionally. Remove from the heat and stir in the buttermilk and Swiss chard.  Stir until the chard wilts.  Season with the salt.


from Marcus Samuelson, The Soul of a New Cuisine

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