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.
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.
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