Acelgas en Crema (Argentine Swiss Chard in Cream Sauce)

3 Tbs (45 ml) butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 medium potato, peeled and diced
1 1/2 lbs (675 g) Swiss chard, green and white parts,
thinly sliced
Salt and freshly ground pepper to taste
1/4 cup (60 ml) heavy cream

Heat the butter in a large saucepan over moderate heat and saute the onion, carrot, and potato until tender, about 5 minutes. Add the Swiss chard and simmer covered until tender, about 10 minutes. Season with salt and pepper and stir in the cream. Simmer uncovered for 2
minutes. Serves 4 to 6.



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Recipe submitted by World Wide Recipes