Swiss Chard in Cream Sauce (Acelgas en Crema)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons butter 1 medium onion, finely chopped 1 medium carrot, cut into julienne strips
1 medium-sized potato, cut into 1/2-inch cubes 1-1/2 pounds Swiss chard salt, freshly ground pepper
3 tablespoons heavy cream



1 Heat the butter in a saucepan and saute the onion, carrot, and potato until the vegetables are tender. Wash and drain the Swiss chard and cut both white and green parts into thin strips crosswise. Add to the saucepan, stir to mix, and season to taste with salt and pepper. Cover and simmer over very low heat until the chard is tender, about 10 minutes. Stir in the heavy cream and simmer, unvovered, for a few minutes longer.

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