Creamy Braised Swiss Chard
This post is in sponsorship with Undeniably Dairy
The term “creamy” doesn’t generally come to mind when talking about foods that are good for us. This creamy side dish works, though, because of all the nutrient-rich ingredients involved—Swiss chard, leeks, flaxseeds and dairy in every bite.
Just remember it’s a side, not something you should eat all at once.
INGREDIENTS
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 1 (15-ounce) can kidney beans, drained
- 1 (15-ounce) can garbanzo beans, drained
- 1 (15-ounce) can black beans, drained
- 1 1/2 cups frozen yellow corn, defrosted
- 2 (15-ounce) cans diced tomatoes (with liquid)
- to taste salt
- to taste freshly ground black pepper
DIRECTIONS
- Place a large heavy cooking pot oven over medium heat and add Swiss chard. Cover and cook 5 minutes or until chard wilts; stirring after 2 minutes.
- Place chard in a colander, and drain excess liquid well, squeezing gently to remove as much extra moisture as possible.
- Place the pan back over medium heat. Melt butter. When hot, add leeks; sauté 2 minutes.
- Combine flaxseeds, salt, and nutmeg in small bowl and add to pan, stirring well. Cook 30 seconds.
- Add milk and cheese (reserving about 2 tablespoons of cheese) stirring with a whisk; cook 1 minute or until thick.
- Add chard back to the pan; cook 30 seconds or until thoroughly heated.
- Plate and sprinkle with reserved parmesan. Serve warm.
WHY WE LOVE THIS RECIPE
We love any recipe that pairs nutrient-rich food groups like vegetables and dairy together. In general, vegetables provide fiber and vitamins A and C and dairy provides calcium, vitamin D, B vitamins and high-quality protein.