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


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

17 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
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!
Rating: Unrated
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.