Guest guest Posted March 2, 2003 Report Share Posted March 2, 2003 Acelgas en Crema (Argentine Swiss Chard in Cream Sauce) 3 Tbs (45 ml) vegetable ghee 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 medium potato, peeled and diced 1 1/2 lbs (675 g) Swiss chard, green and white parts, thinly sliced Salt and freshly ground pepper to taste 1/4 cup (60 ml) coconut cream OR Nutriwhip liquid Heat the ghee in a large saucepan over moderate heat and saute the onion, carrot, and potato until tender, about 5 minutes. Add the Swiss chard and simmer covered until tender, about 10 minutes. Season with salt and pepper and stir in the cream. Simmer uncovered for 2 minutes. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes ****************************************************** My food,' said Yahshua, 'Is to do the will of Him who sent me and to finish His work. Yochanan 4:34 Baruch haba b'shem Adonai ****************************************************** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2003 Report Share Posted March 3, 2003 En un mensaje con fecha 02/03/03 06:20:59 p.m. Hora estándar Sudamérica E, kolson99 escribe: > > Acelgas en Crema (Argentine Swiss Chard in Cream Sauce) > > 3 Tbs (45 ml) vegetable ghee > 1 medium onion, finely chopped > 1 medium carrot, finely chopped > 1 medium potato, peeled and diced > 1 1/2 lbs (675 g) Swiss chard, green and white parts, > thinly sliced > Salt and freshly ground pepper to taste > 1/4 cup (60 ml) coconut cream OR Nutriwhip liquid > > Heat the ghee in a large saucepan over moderate heat and saute the > onion, carrot, and potato until tender, about 5 minutes. Add the > Swiss chard and simmer covered until tender, about 10 minutes. Season > with salt and pepper and stir in the cream. Simmer uncovered for 2 > minutes. Serves 4 to 6. > Brenda Lee, thanks for this Argentinian recipe. You know, acelga in my country is an even more common than spinach green leaf . I didn´t know how to translate it when posting my recipes. Usually had called it beet. Our acelga is delicious and is considered the main source of iron from green leaves (double than spinach). It´s realy tender and you can substitute spinach successfully in any recipe. I love it in lasagnas, any stuffy for pasta or pies, tortillas and bocadillos (pattie like, but made of cooked green leaves and onions) and of course in soups and salads. Our Argentinian plate of lentils is an stew made with lentils cooked together in a stock with garlic, acelga and some slices of meat (originally, bacon or chorizo, now I chose soy meat). It is part of our daily eating and our resource in any recipe that calls for cooked green leaves. I´m glad you´ve posted this recipe. Hope you all can get acelga in the green groceries where you live.Thanks again... Flor " Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2003 Report Share Posted March 4, 2003 ---------- >avgvri > > Brenda Lee, thanks for this Argentinian recipe. You know, acelga in my > country is an even more common than spinach green leaf . I didn´t know how to > translate it when posting my recipes. Usually had called it beet. swiss chard is related to beet (greens), so that's okay. It comes from a variety of beet that has a very small root and large stalky leaves. Regular beet greens are good, too. Yummy! ygg Quote Link to comment Share on other sites More sharing options...
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