Cashew Creamed Rainbow Chard


Yield: 2 servings


- 1-pound bunch Rainbow chard,  sliced into ribbons


Cashew Cream

  • 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.