Ingredients

How to make it

  • for creamed chard & spinach:
  • Heat the olive oil in a large pan. Add the garlic and green onions and cook over medium heat for a a minute. Add the swiss chard and spinach to the pan. Sauté until the chard and spinach is tender/wilted and the pan is dry. Pour in the cream and cheese and cook until thickened (the cheese is the thickener for the sauce so if you need to add a little more do so). Season with salt and pepper, to taste. Keep warm over low heat.
  • Grill the veal t-bones over a gas or charcoal grill until med-rare. Allow to rest 10-15 minutes, tented with foil.
  • To plate:
  • Place a mound of creamed spinach in center of each plate, top with grilled veal t-bone and drizzle "sauce" from creamed spinach around the plate. Garnish with onion rings/waffle fries and asparagus.

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