NO-CREAM CREAMED SWISS CHARD

1 pound Swiss chard

2 ½ tablespoons vegan butter substitute, such as Earth Balance,

divided

Half of a small yellow onion, diced

½ teaspoon salt

¼ teaspoon ground black pepper

1 tablespoon minced garlic

2 tablespoons water

1 tablespoon fresh lemon juice

1 ½ tablespoons all-purpose flour

¼ teaspoon ground nutmeg

1 cup plain unsweetened nondairy milk, such as oat milk

Cut the center red stems away from the Swiss chard leaves. Dice the stems crosswise into 1/4-inch-thick pieces. Stack the chard leaves and slice them crosswise into 1/4-inch-thick ribbons. Rinse the ribbons and stems separately under cold running water. Do not dry. Set both aside.

Melt 1 tablespoon butter substitute in a Dutch oven over mediumhigh heat. Add the chard stems, onion, salt and pepper. Saute, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the chard leaves and 2 tablespoons water. Cover with a lid and steam the chard leaves for 1 minute. Remove the lid and stir, cooking until the water evaporates, about 1 minute more. Turn off the heat and sprinkle the chard mixture with lemon juice.

In a small saucepan over medium heat, melt the remaining 1 1/2 tablespoons butter substitute. Whisk in the flour and cook, whisking frequently for 2 minutes, until foamy. The roux will not darken. Whisk in the nutmeg. Add the nondairy milk and continue to whisk constantly until the sauce thickens, about 2 minutes. Pour the sauce over the chard mixture and serve immediately.

Serves 4-6.

Per serving, based on 4: 66 calories (percent of calories from fat, 27), 3 grams protein, 9 grams carbohydrates, 2 grams fiber, 2 grams total fat (trace saturated fat), no cholesterol, 530 milligrams sodium.