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.