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Creamed Swiss Chard

Swiss chard, a member of the beet family, has bumpy, dark-green leaves and white or red stalks and veins. We use green chard with white stems in this recipe since the bright red stems often bleed their color.

  • Servings: 4
Creamed Swiss Chard

Source: Martha Stewart Living, November 1995


  • 2 tablespoons unsalted butter
  • 1/4 cup (2 medium) coarsely chopped shallots
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large bunch (about 1 pound 10 ounces) green Swiss chard, ribs removed, leaves roughly chopped


  1. In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.

  2. Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.


Reviews (2)

  • aceofthetrade 21 May, 2013

    This recipe is really good. I used red chard instead of Swiss, and the colour isn't too much of a problem. The chard was crisp and light despite the amount of creamy liquid infused into the dish. I would advise that you sparingly use the amount of flour, though. If you add too much, the cream sauce can get to be like a pudding texture. I sprinkled a little bit of garlic powder on the onions before I added them to the butter for extra flavour, and that went a long way! This recipe is a keeper!

  • SOMERSIZING 3 Sep, 2008

    Instead of the flour and milk, I just added a cup of cream and it is delicious. Also on my Somersizing diet guess what? I can have cream....Hallelujah I love cream.

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