Creamed Swiss Chard Recipe: The Best Way to Eat Swiss Chard!
Like spinach, fresh Swiss chard really shrinks when you make it so start with a huge bunch if you’re feeding a crowd. If it doesn’t quite fit in the pan, you’ve got the right amount. Trust me, it will soon.
Ingredients
Scale
- 1 big bunch of Swiss chard (about 2 pounds)
- 1/4 cup butter (half a stick)
- 1/2 onion, sliced
- 1 teaspoon garlic powder
- 2 tablespoons flour
- 1 cup whole milk or half & half
- Pinch nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cut the ends off your Swiss chard and set aside. Slice them finely, along with your half onion.
- In a large skillet, melt the butter and add onions plus Swiss chard ends (Just the ends!), sauteing over low heat until they both start to soften, about 5 minutes.
- While your veggies start to get soft, slice the leafy part of your Swiss chard into thin strips, about 1 inch wide. Then collect the remaining ingredients: garlic powder, flour, nutmeg, milk, salt and pepper.
- Add the leafy parts of your Swiss chard to the pan and stir. Top with garlic powder, salt and pepper. Stir until all the chard starts to wilt, about 2-3 minutes.
- Make a roux! Move the greens to the edges of the pan. Add flour to the center of the pan and stir a couple times to cook all the flour. Slowly add the milk, stirring again.
- As the pan starts to come to a boil, grate or sprinkle a pinch of nutmeg over the top.
- Stir until the sauce is thick and rich, completely coating your chard with cream.