Original recipe from Deb Perelman’s Smitten Kitchen website, ©2010 http://www.smittenkitchen.com 

1 lb Swiss chard (1 bunch), stems removed and leaves chopped
3 spring onions, sliced into thin coins
1 garlic clove, minced
3 T butter or ghee
3 T flour (white or all-purpose thickens faster than whole wheat)
¾-1 C milk (at room temperature)
¼ tsp salt
¼ tsp pepper (white pepper, if you have it)

Wash and cut chard. Steam it until wilted and thoroughly tender.

In a separate pot, cook onion and garlic in butter over moderately low heat, stirring occasionally, until softened. Whisk in flour and cook roux, whisking, about 3 minutes (or at least until thoroughly mixed in; don’t risk burning it). Add milk in a slow stream, whisking constantly to prevent lumps. Simmer, whisking, until thickened, about 3 to 4 minutes.

Stir in salt and pepper, then chard. Cook until heated through, stirring constantly.

“If you’d like to submit your recipes, please email Lisa at masterlisa22@gmail.com

Qi Gong Institute of Rochester