Creamed Swiss Chard
- 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
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.
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.