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