Creamed Swiss Chard
Creamed Swiss Chard
Robert Moreland
4
12 minutes
17 minutes
Side Dish
Creamed Swiss Chard is a rich and comforting side dish that brings out the best in this often-overlooked leafy green. Tender chard leaves and mild stems are sautéed with onion and garlic, then enveloped in a velvety cream sauce infused with Parmesan and a hint of nutmeg. The result is a luscious, savory dish with just the right balance of earthiness and decadence—perfect alongside roasted meats, grilled fish, or served over creamy polenta. Whether you're cooking for a weeknight dinner or a holiday feast, this dish turns humble greens into something special.
Ingredients
1 large bunch Swiss chard (about 1 lb)
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small yellow onion, finely chopped
2–3 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup heavy cream (or use half-and-half for a lighter version)
¼ cup Parmesan cheese, grated (optional but recommended)
⅛ teaspoon ground nutmeg (optional, for depth)
Salt to taste
Ground black pepper, to taste
Red pepper flakes (optional, for a mild kick)
Directions
blank
Rinse the chard thoroughly. Remove the tough stems, chop them finely and save for later.
- Roughly chop the leaves and set aside separately from the stems.
blank
- Bring a pot of salted water to a boil. Add the leaves and cook for 1–2 minutes until just wilted.
- Drain, rinse with cold water, and squeeze out excess moisture. Roughly chop if desired.
blank
- In a large skillet or sauté pan, heat the butter and olive oil over medium heat.
- Add the onion and chopped chard stems. Cook until softened, about 5 minutes.
- Add the garlic and cook for another 1 minute, until fragrant.
blank
- Sprinkle in the flour and stir continuously for 1 minute to form a roux.
- Gradually whisk in the cream, making sure no lumps form.
- Simmer for 2–3 minutes until thickened slightly.
- Stir in the Parmesan cheese (if using), nutmeg, salt, pepper, and red pepper flakes if desired.
blank
- Stir the prepared chard leaves into the sauce.
- Cook for 3–4 minutes, stirring occasionally, until heated through and coated evenly in the cream sauce.
blank
Season with additional salt, pepper, or cheese to taste.
Serve warm as a decadent side dish, over roasted potatoes, or alongside grilled meat or fish.
