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Creamed Swiss Chard


Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.

  • Servings: 6

Photography: Johnny Miller

Source: Everyday Food, November 2011


  • 2 tablespoons water
  • 4 bunches Swiss chard, stems removed, leaves cut into 1-inch strips
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon ground nutmeg
  • Coarse salt and ground pepper


  1. In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.

  2. In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

Reviews Add a comment

  • MSModerator601
    29 SEP, 2014
    The recipe is correct: 2 tablespoons of water. It's like a little steam bath to help leafy chard more tender. Hope you'll give it a try!
  • waterlogged
    27 SEP, 2014
    Boil 2T water? hmmmm. Sounds tasty, but the recipe itself might need a proofread/review.