Creamed Swiss Chard

Photo: Johnny Miller

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.


  • 2 tablespoons water

  • 4 bunches Swiss chard, stems removed, leaves cut into 1-inch strips

  • ¼ cup (½ stick) unsalted butter

  • ¼ cup all-purpose flour

  • 1 ½ cups whole milk

  • ¼ 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.

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