Creamed Chard
serves 2-4
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1 pound Swiss chard, stems separated from leaves, both roughly chopped
5 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
4 teaspoons all-purpose flour
2/3 cup milk
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan
salt and pepper
prep: 5 minutes
total: 20 minutes
medium sauté pan with cover
small skiller
whisk
1. Prep all the ingredients. Heat 1 tablespoon of the butter in a medium sauté pan over medium heat. When it's melted, add the shallots and garlic and cook for 1-3 minutes, stirring often so the garlic doesn't brown.
2. Add the chard stems and cook until they start to soften, 3-5 minutes. Then add the leaves and cook 2-3 minutes more. Remove from heat and cover .
3. In a small skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and stir until well combined. Add the milk and nutmeg and cook, whisking constantly until it thickens, 1-2 minutes. Add the parmesan and whisk for another 30 seconds -- this should result in a nice sauce consistency.
4. Pour the sauce over the chard and stir to combine. Return the pan to a burner over low heat and heat through for 2-3 minutes.
2. Add the chard stems and cook until they start to soften, 3-5 minutes. Then add the leaves and cook 2-3 minutes more. Remove from heat and cover .
3. In a small skillet, melt the remaining 4 tablespoons of butter. Whisk in the flour and stir until well combined. Add the milk and nutmeg and cook, whisking constantly until it thickens, 1-2 minutes. Add the parmesan and whisk for another 30 seconds -- this should result in a nice sauce consistency.
4. Pour the sauce over the chard and stir to combine. Return the pan to a burner over low heat and heat through for 2-3 minutes.
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