Creamed Swiss Chard with Onion, Garlic, and Nutmeg

Name: Creamed Swiss Chard with Onion, Garlic, and Nutmeg
Ingredients: 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; 2.75 cups whole milk; 0.25 teaspoon freshly grated nutmeg; 1.75 teaspoons coarse salt; Freshly ground pepper; 0.75 cup heavy cream

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By

Martha Stewart Test Kitchen

Updated on April 27, 2021

Servings:

12

This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.

Ingredients

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 ¾ cups whole milk
¼ teaspoon freshly grated nutmeg
1 ¾ teaspoons coarse salt
Freshly ground pepper
¾ cup heavy cream

Directions

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.