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Autumn Chard with Creamy Cashew Sauce

Autumn Chard with Creamy Cashew Sauce

Chard, also known as Swiss chard, is a lovely autumn green that can survive a few frosts quite nicely. Its succulent leaves with their streaks of vibrant red are a vivid reminder of the leaves changing color outdoors.

This chard recipe includes a delicious vegan creamy sauce, a special comfort food to soothe and nourish us as winter approaches.

8 cups Swiss chard, washed and coarsely chopped (if the stems are tough, remove them and reserve for us in stir-fries, broths, soups, or stews)

1. Place chopped chard in a steamer over boiling water and steam, covered, until tender, just a few minutes at most.

2. Serve with Creamy Cashew Sauce, below:

Creamy Cashew Sauce 3 tablespoons olive oil
4-5 tablespoons whole wheat flour
1-2 cups hot water
2 tablespoons cashew butter
1-2 tablespoons tamari or soy sauce
Freshly ground black pepper to taste

1. In a heavy saucepan, heat the olive oil and slowly add flour, stirring to make a paste, or roux. Cook for a few minutes over low heat to toast the flour and give a nuttier flavor to the sauce.

2. Gradually add hot water, whisking constantly. (Amounts of water needed will vary. The end result should be a thick, creamy sauce).

3. Stir in the cashew butter, tamari, and pepper to taste. Mix thoroughly, pour over the chard, and serve immediately.

Serves 6.

Read more: Food, All recipes, Side Dishes

Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from Witch in the Kitchen, by Cait Johnson (Inner Traditions, 2001).

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Cait Johnson

Cait Johnson, MFA, is the author of six books, including Earth, Water, Fire, and Air: Essential Ways of Connecting to Spirit, Witch in the Kitchen, Celebrating the Great Mother and Tarot Games. She has been a counselor for more than 20 years, and teaches workshops on seasonal elemental approaches to self-healing, conscious eating, and soul-nurturing creativity.

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+ add your own
5:36PM PDT on May 2, 2013

Thank you :)

8:57AM PST on Nov 24, 2012


3:38AM PDT on Sep 30, 2012

I agree with Amy J.

3:35PM PDT on Sep 29, 2012

This looks yummy - Swiss chard is so good for you, and I think the chard in the picture is Ruby Chard - beautiful as well as delicious!

12:39AM PDT on Sep 28, 2012

Thanks for sharing.

1:34PM PDT on Sep 27, 2012


3:47AM PDT on May 31, 2012

Thanks for the recipe - sounds wonderful!

5:16PM PDT on Apr 22, 2012

Thanks for sharing.

4:16AM PST on Jan 19, 2012

Thank you

7:05PM PDT on Jul 15, 2010

Sounds absolutely wonderful!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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