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Creamed Chard (Acelgas a la crema)

A dish that is always well liked by kids for its good taste and their parents for its nutritious side, here is a recipe for creamed chard, which I find delicious, and although the greens certainly are not favorites of children, preparing them this way rarely disappoints. Wash the chard well first because they can contain dirt; do not put too much salt because they tend, just like spinach, to take a strong flavor. When buying is better not choose the Big Ones as they are less tasty, making sure that are firm and unblemished; chard easily spoils even in the refrigerator or freezer but keeps well about four days if we put it in an unsealed plastic bag.


* 2 and 1/2 lb. chard,
* 1 onion,
* salt, to taste
* ground pepper, to taste
* 3 tablespoons butter,
* 1 tablespoon grated cheese,
* 2 tablespoons flour,
* 2 tablespoons pinions,
* 1/2 cup half-half cream,


1) Wash your chard using tap water, thoroughly while making sure you remove all dirt, cut out and discard the stems from the chard. Make the leaves boil, in plenty of salted water for about 5 minutes. Put them in a strainer to dry them, then dice and reserve. Peel the onion and chop it finely.

2) Melt 2 tablespoons butter in a skillet, once melted in this skillet fry the onion until tender. Sprinkle the flour over, and gradually pour the cream in, stirring continuously; season with salt and pepper. Cook about 10 minutes, still continuously stirring. Then add the cooked and diced chard, then and the cheese.

3) Simmer everything about 2 minutes then divide into 4 ramekins. Sprinkle with pinions on each serving and add remaining butter, then broil in the oven.

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