Creamed Rainbow Chard

(Our home - grown silverbeet)

Creamed Rainbow Chard
Ingredients (serves 6)

80g butter
2 garlic cloves, thinly sliced
1 tsp of fresh, grated ginger
1/2 cup of grated parmasen
2 bunches silverbeet, stems removed, washed, roughly chopped
1/4 teaspoon ground nutmeg
1/2 cup thickened cream

Method

Melt butter in a large, heavy-based saucepan over medium heat. Add garlic and ginger and cook for 2 minutes. Add silverbeet and nutmeg. Cover and simmer for 3 minutes. Add cream and grated parmasen. Stir to coat and bring to the boil. Reduce heat to low. Simmer for 2 minutes or until thickened slightly. Season with salt and pepper. Serve and enjoy.