INGREDIENTS (serves 2 as main course, 4 as side dish)
- 1 tablespoon olive oil
- 1 bunch of Swiss chard
- 1 large fresh Poblano pepper, charred and peeled and seeded
- 1 white onion, cut into half moons
- 1/8 tsp. ground nutmeg
- a splash of Marsala wine
- 2/3 cup crema (you can find crema Mexicana in most grocery stores in the refrigerated section)
- 2/3 cup grated Romano-Parmesan cheese blend + more for sprinkling
- salt and pepper
Char the pepper over your stove top or under your broiler or on your grill. Once it is nicely charred, place it in a plastic bag and seal it. Wait 10 minutes, and then peel off charred skin. Remove stem and seeds and dice the pepper. Set aside. Meanwhile, cut off the tough, woody stems from Swiss chard. Chop the chard into 1" pieces and set aside.
In a skillet heat the tablespoon of olive oil on medium heat. Add the onions and 1/4 teaspoon salt and 1/8 teaspoon black pepper and sweat for about 5 minutes. Raise temperature to medium-high and sauté another 2 minutes. Add the chopped Swiss chard, ground nutmeg and sauté about 10 minutes, or until chard has wilted down and the onions will take on a reddish color. Add the chopped poblano pepper and gently combine and saute another minute or so. Add a splash (about 2 tablespoons) of Marsala wine or vegetable stock. Cook down another minute.
Lower heat to medium again and add the crema and cheese. With a spatula, fold in all the ingredients until it all gets nicely mixed. Let it come to a light simmer (but don't boil) and simmer for 5 minutes. Season to taste, if needed. You can serve immediately, or sprinkle a little more Romano-Parmesan grated cheese on top and place the skillet (it has to be oven proof) under the broiler and let it broil for 5 to 8 minutes or until top gets bubbly and toasty. Serve over white Jasmine rice.