- 2 Tbs butter
- Pinch chilli flakes (optional)
- 200g shredded Swiss chard
- 1 stock pot
- 125ml cream
- Salt and pepper to taste
PreparationMelt together butter and chilli flakes, if using.
Add the shredded spinach and sauté until wilted.
Add the stock pot and cream, then simmer until cream is reduced and thick.
Season with salt and pepper to taste.