Trying to keep up with my new idea, to the books I went for a quick and easy way to cook the colorful greens. Nothing got my wheels turning. I was craving something creamy, but healthy (I tell myself it is possible) and so I'm thankful, once again, to the world wide web, for I found a simple, generic creamed chard recipe... with pine nuts. Sold!
This is a delicious and easy side dish that appears very applicable to greens of any kind - kale, spinach, what have you. I will be playing with this recipe again and again.
Creamed Rainbow Swiss Chard with Pine Nuts
adapted from The Food Network
1 large bunch rainbow swiss chard, stemmed, leaves coarsely chopped (or, insert your green of choice)
1 large shallot, diced
6 tablespoons reduced-fat cream cheese
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons roasted pine nuts
Combine card, shallot and 1/2 cup water in a large saute pan over high heat. Bring to a simmer and lower to medium, cover and cook, stirring frequently until chard is very tender, 10 to 15 minutes.
Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat, whisking constantly, until the cream cheese melts and the mixture just bubbles around the edges. With a slotted spoon, transfer the chard and shallots to the cheese mixture, leaving any excess liquid in the pot. Mix well, and season to taste. Top with roasted pine nuts.