No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Creamed Swiss Chard

  • Servings: 12
Creamed Swiss Chard

Source: Martha Stewart Living, November 2006

Ingredients

  • 6 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 cups), and leaves cut into 3/4-inch strips, then halved (18 cups)
  • 6 tablespoons all-purpose flour
  • 2 3/4 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 3/4 teaspoons coarse salt
  • Freshly ground pepper
  • 3/4 cup heavy cream

Directions

  1. Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.

  2. Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

Related Topics