Cashew Creamed Rainbow Chard
Yield: 2 servings
- 1-pound bunch Rainbow chard, sliced into ribbons
1 cup raw cashew nuts, soaked overnight and drained of water
½-3/4 cup water (varies depending on desired thickness of cream)
¼ teaspoon salt
1 teaspoons asafetida
1 teaspoon nutmeg
salt and pepper
Wash and cut the chard. Steam the chard: put before the stalks and after 5 minutes the leaves.
In a Blender mix all the ingredients of the cashews cream till smooth. Heat cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Add the steamed chard.