Swiss chard with cream and sorrel

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 700 g leaf beet (swiss chard)
• 2 1 garlic clove
• 3 1 shallot
• 4 2 handfuls sorrel
• 5 5 tablespoons olive oil
• 6 250 ml liquid cream
• 7 Salt
• 8 Pepper
• Total weight: 1,060 grams

Times:

Preparation	Cooking	Start to finish
30 min.	15 min.	40 min.

Step by step recipe

1	Prepare the 700 g leaf beet (swiss chard), slice the leaves into thin strips, and cut the ribs into small pieces. Set aside.
2	Cut 1 garlic clove in half, or crush it with the blade of a knife. Prepare 1 shallot. Prepare 2 handfuls sorrel.
3	In a skillet over medium heat, pour in 5 tablespoons olive oil. When it's hot, add the garlic and shallot, and season with salt. Cook for 1 minute without browning.
4	First, add the Swiss chard stalks, stir well, and cook them on their own for about 2 minutes. Then add the leaves and cook everything together, stirring occasionally, until the stalks are tender—about 4 minutes.
5	Add 250 ml liquid cream, season with pepper and salt again, then stir...
6	... and let it thicken for a few minutes.
7	Add the sorrel, stir, and cook for 1 minute.
8	Then check the seasoning, and it's ready.

Remarks

It's not necessary to cook the stems before the leaves, but doing so ensures that the stems are tender and the leaves aren't overcooked.
If you don't have sorrel, replace it with the juice of half a lemon.

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