The hubby is not a big fan of rainbow chard, which is a shame because it has been part of our CSA box every week for quite a while now. In an effort to switch things up and make it an interesting side dish, I decided to cream them. A long time ago, when I was working as a line cook, one of the other cooks shared his secret to really quick, easy creamed greens. I have been making my creamed greens this way ever since.
It is so dead easy, I almost hate to tell you what I do, but here it goes….. clean and sliced your greens, leaving a little water on the leaves. Saute them in a pan until they start to wilt. Add one box of Boursin Garlic and Herb cheese and a quarter cup of heavy cream, stir them around, allowing the cheese to melt. Once the greens have wilted to your liking, scrape the entire thing into a serving dish and eat. They are luscious, with a hint of garlic, and a whole lotta fat. It is not a dish for the faint of heart or those on a diet, but every once in a while, you just need something utterly decadent to eat. This will totally fit the bill, heck, it isn’t completely bad for you, there are greens in there people!
I served it with some grilled T Bone Thick Cut Pork Chops and a batch of rice pilaf with veggies. The plate looks a little boring, but the taste was anything but boring!