Autumn Chard with Creamy Cashew Sauce


Chard, also known as Swiss chard, is a lovely autumn green that can survive a few frosts quiteAutumn Chard with Creamy Cashew Sauce nicely. This chard recipe includes a delicious vegan creamy sauce, a special comfort food to soothe and nourish us as winter approaches.

8 cups Swiss chard, washed and coarsely chopped (if the stems are tough, remove them and reserve for us in stir-fries, broths, soups, or stews)
3 tbsp. olive oil
4-5 tbsp. whole wheat flour
1-2 cups hot water
2 tbsp. cashew butter
1-2 tbsp. reduced sodium tamari or soy sauce
Freshly ground black pepper to taste


Place chopped chard in a steamer over boiling water and steam, covered, until tender, just a few minutes at most. Serve with Creamy Cashew Sauce.

In a heavy saucepan, heat the olive oil and slowly add flour, stirring to make a paste, or roux. Cook for a few minutes over low heat to toast the flour and give a nuttier flavor to the sauce. Gradually add hot water, whisking constantly. (Amounts of water needed will vary. The end result should be a thick, creamy sauce). Stir in the cashew butter, tamari, and pepper to taste. Mix thoroughly, pour over the chard, and serve immediately.

Per Serving: Calories 100, Total Fat 10g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 210mg, Total Carbohydrate 3g, Dietary Fiber less than 1g, Protein 2g



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