1 ½ pounds Swiss chard or spinach 2-tbl butter 1 small white onion or green onion 3 poblano chilies, peeled seeded and pureed in blender Salt freshly ground pepper 1-cup sour cream or heavy cream Cook the Swiss chard in pan with a little water, when tender drain, and chop. Heat the butter in a skillet, and sauté the onion until tender, without allowing it to brown. Add the puree poblano chilies, and cook over low heat stirring for 3-4 minutes; add the chard; season to taste with salt and pepper. Fold the cream gently into mixture and just heat through. Do not allow it to boil. Serves 6
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