Creamed Swiss Chard
Creamed Swiss Chard
Rated 5.0 stars by 1 users
Category
Side Dish
Author:
Robert Moreland
Servings
4
Prep Time
12 minutes
Cook Time
17 minutes
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
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1 large bunch Swiss chard (about 1 lb)
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2 tablespoons unsalted butter
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2 tablespoons olive oil
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1 small yellow onion, finely chopped
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2–3 cloves garlic, minced
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1 tablespoon all-purpose flour
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1 cup heavy cream (or use half-and-half for a lighter version)
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¼ cup Parmesan cheese, grated (optional but recommended)
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⅛ teaspoon ground nutmeg (optional, for depth)
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Salt to taste
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Ground black pepper, to taste
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Red pepper flakes (optional, for a mild kick)
Directions
Prepare the Swiss chard
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.
Blanch the leaves (optional step for softer greens)
- 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.
Sauté aromatics and chard stems
- 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.
Make the cream sauce
- 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.
Add the chard leaves
- 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.
Taste, adjust and serve
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.
Recipe Video
Recipe Note
You can substitute kale or spinach if Swiss chard isn’t available.
For extra richness, add a splash of white wine before the cream.
A pinch of lemon zest at the end brightens the dish.
