1 large bunch rainbow Swiss chard, stemmed, leaves coarsely chopped
1/2 red onion, diced
6 tablespoons reduced-fat cream cheese
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 tablespoons chopped toasted pine nuts
This is also an excellent cooking method for other hearty greens like kale or collards; just be sure to adjust the cooking time in Step 1 to ensure the greens are cooked until tender.