JadziaDax

Autumn Chard with Creamy Cashew Sauce

Ingredients
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)

cashew sauce
3 tablespoons olive oil
4-5 tablespoons whole wheat flour
1-2 cups hot water
2 tablespoons cashew butter
1-2 tablespoons tamari or soy sauce
Freshly ground black pepper to taste

Preparation
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, below:

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.

Serves 6