Creamed Chard
Creamed Chard
Ingredients
- 2 bunches Swiss chard, about 1 1/2 pounds, stems removed and chopped, leaves roughly chopped
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Wash the Swiss chard thoroughly. Separate the stems from the leaves. Chop the stems into 1/4-inch pieces and roughly chop the leaves.
⏱️ 5 min
- 2
Bring a large pot of salted water to a boil. Add the chopped chard stems and blanch for 2 minutes. Add the chopped chard leaves and blanch for another 1-2 minutes, until tender-crisp. Drain the chard well and immediately transfer it to an ice bath to stop the cooking. Once cooled, drain again and squeeze out as much excess water as possible. This step is crucial for preventing a watery creamed chard.
⏱️ 8 min
- 3
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min
- 5
Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1 minute to create a roux.
⏱️ 1 min
- 6
Gradually whisk in the heavy cream, stirring until the sauce thickens slightly, about 2-3 minutes.
⏱️ 3 min
- 7
Stir in the squeezed chard, grated Parmesan cheese, nutmeg, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the chard is heated through and coated in the creamy sauce.
⏱️ 3 min
- 8
Taste and adjust seasoning as needed. Serve hot, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamed Chard
- 2 bunches Swiss chard, about 1 1/2 pounds, stems removed and chopped, leaves roughly chopped
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Wash the Swiss chard thoroughly. Separate the stems from the leaves. Chop the stems into 1/4-inch pieces and roughly chop the leaves.
⏱️ 5 min - 2
Bring a large pot of salted water to a boil. Add the chopped chard stems and blanch for 2 minutes. Add the chopped chard leaves and blanch for another 1-2 minutes, until tender-crisp. Drain the chard well and immediately transfer it to an ice bath to stop the cooking. Once cooled, drain again and squeeze out as much excess water as possible. This step is crucial for preventing a watery creamed chard.
⏱️ 8 min - 3
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute more, until fragrant.
⏱️ 1 min - 5
Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1 minute to create a roux.
⏱️ 1 min - 6
Gradually whisk in the heavy cream, stirring until the sauce thickens slightly, about 2-3 minutes.
⏱️ 3 min - 7
Stir in the squeezed chard, grated Parmesan cheese, nutmeg, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the chard is heated through and coated in the creamy sauce.
⏱️ 3 min - 8
Taste and adjust seasoning as needed. Serve hot, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min