2 Tbsp. margarine, preferably unsalted
2 medium shallots, diced
1 Tbsp. all-purpose flour
1 cup liquid nondairy creamer or soy milk
1/2 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 large bunch (about 1 1/2 lbs.) green Swiss chard, rinsed and dried with ribs removed and leaves roughly chopped
• In a large sauté pan, melt the margarine over medium heat.
• Add the shallots and cook until translucent—about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the nondairy creamer or soy milk, nutmeg, salt, and pepper, then raise the heat to high and cook, stirring constantly, until the mixture is reduced by half—about 2 minutes.
• Add the chard, stir, and cook until tender—around 4 to 5 minutes.
• Serve immediately.
Makes 4 servings