"Experience The Healing Power of Qigong"

New Library Content!

Video Subscription Library 

only $12.99 per month! Cancel anytime! Now includes BONUS- 8-hour Chinese Medicine Nutrition program, 40 Qigong Titles and 50 lessons on Tai Chi Long Form! Subscribe for big savings, cancel anytime!

Contact Form

Please type your full name.
Invalid email address.
Invalid Input
Invalid Input

Get Social

Creamed Chard and Spring Onions

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

powered ByGiro.com

Qi Gong Institute of Rochester