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Creamed Swiss Chard with Shallots and Nutmeg

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.

Source: Martha Stewart Living, November 1995



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How would you rate this recipe?
  • 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!
    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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