Serves 4-6
1 small onion (peeled and finely chopped)
2 tablespoons butter
2 cups heavy cream
2 1/2 pounds Swiss chard
1/4 cup finely grated aged parmigiano-reggiano cheese
Salt and white pepper to taste
Pinch of freshly grated nutmeg
1. Melt butter in a medium, heavy-bottomed pan and add the onion; cook until the onion is translucent -- about 4 minutes.
2. Add heavy cream and reduce by one-third over medium heat or until the cream coats the back of the spoon.
3. Meanwhile, wash the Swiss chard and remove the stems. Bring a gallon of lightly salted water to boil.
4. Add the chard leaves and cook for 3-4 minutes. Drain. Press out the excess moisture from the leaves and roughly chop the leaves.
5. Add chard leaves to the cream mixture. Simmer for 3-5 minutes or until it has the consistency of thick soup.
6. Add the parmigiano-reggiano cheese, salt, white pepper and nutmeg. Serve immediately.
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