Swiss Chard Italian Style
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1-1/2 lbs	Swiss chard
1 large         Onion, chopped
4 cloves        Garlic, minced
1 teaspoon      ground black pepper
1/2 cup         water
1 tablespoon	Vecon or similar low fat stock
sufficient      salt to taste
1/2 teaspoon    Oregano
1/2 teaspoon    Rosemary
1 teaspoon	Basil
1/2 teaspoon    Mixed Herbs
1		Bay Leaf
4 tablespoons	Flour
1 cup           Soya Milk
1 cup           Water
1/2 teaspoon	Mustard Powder
1/2 teaspoon	Salt
4 tablespoons   Yeast flakes
1 teaspoon      ground black pepper


Chop the stems off the swish chard. Cut them up into 1/4 inch pieces. In
a large frying pan boil them with the water and the stock. Add the onion
and garlic. When the onion is tender add the salt and the black pepper.
Simmer with a lid on for five minutes. Now add the chopped grean leaves
of the swiss chard along with the herbs and let simmer till the chard is
tender.

While this is going on mix the flour with some of the soya milk. Put the
rest of the soya milk in a pan along with the cup of water and heat
slowly. Stir in the salt, pepper, mustard powder and yeast flakes. Now
add the paste you made by combining the flour with the soya milk. Stir
continually to avoid lumps. Bring up to the boil, or until the mixture is
quite thick.

Add the cheezy white sauce you've just made to the cooked chard and
simmer uncovered for a couple of minutes.

Serve over wholemeal spaghetti.