creamed swiss chard in
goat cheese on baked potatoes
SERVES 6
A generous dollop of sour cream always makes its way onto our
baked potatoes. But recently, we have been craving a vegetable version of this
treat, and gorgeous Swiss chard is the perfect option. Creamed Swiss chard in
goat cheese satisfies our craving for something creamy-rich on top of baked
potatoes, but it also adds the wonderful texture and flavor of a chewy green.
It's our way of including a great vegetable with our potatoes, while at the
same time being a little indulgent. Life is about balance, and these baked
potatoes are a great example of it—well, at least a culinary one!
INGREDIENTS
- 3 medium potatoes
- 1 tablespoon unsalted butter
- 1 large shallot, minced
- 1 pound (455g) Swiss chard, ribs and tough stems removed, leaves roughly chopped
- 2 tablespoons heavy cream
- 1/4 cup (60g) goat cheese
- 1/4 teaspoon kosher or sea salt
- Freshly cracked black pepper, to taste
DIRECTIONS
- Preheat the oven to (175°C). Pierce each potato several times with a fork, and wrap them individually in aluminum foil. Bake for 45 minutes, or until well cooked on the inside.
- In a large pan, heat the butter over medium heat. Add the shallot and cook until soft.
- Add the Swiss chard and cook until wilted.
- Add the cream, goat cheese, salt, and pepper. Cook, stirring occasionally to combine, until the cheese is completely melted, about 3 minutes.
- Cut the baked potatoes in half and spoon the hot creamed chard over the tops.
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