Swiss Chard – Sour Cream
Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget
The
white stem of Swiss chard takes longer to cook than the leaves, but both can be
used in this recipe.
Serves
4
Ingredients:
-1
tablespoon olive oil
-1
large peeled and chopped onion
-1
teaspoon dry garlic
-1
head Swiss chard with leaves and stems chopped separately
-1
cup sour cream
-8
washed celery stalks
Steps:
1-Sauté
onions, dry garlic, and Swiss chard white stems in olive oil for 10 minutes.
2-Add
chopped green Swiss chard leaves to the onion mixture and sauté for 10 more
minutes.
3-Place
Swiss chard – onion mixture in a bowl.
Add in sour cream and mix.
4-Place
Swiss chard mixture in the cavities of the celery. Cut celery stalks in 2-inch segments and
serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
