Saturday, July 30, 2011

Recipe: Garlic Creamed Swiss Chard

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My friend gave me a big bag of excess bounty from her CSA box this week, including a lot of gorgeous chard.  She had golden chard, red chard, and a bunch of rainbow chard.  So beautiful!

The Girl liked this, and declared it was much like kale.  The Boy declined.  I remain unsurprised.  I had friends over who enjoyed it quite a lot.

Garlic Creamed Swiss Chard
(from Eating Well)

1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped
2 tablespoons minced garlic
4 teaspoons unsalted butter
4 teaspoons all-purpose flour
2/3 cup low-fat milk
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg

Isn't that beautiful?

Separate the leaves and stems of the chard.  Wash well.  Rip the leaves into small pieces, and chopping the stems into small pieces.

Heat oil in a large saute pan or dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes.

Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more.  If there is excess liquid, transfer to a colander placed in the sink and press with a wooden spoon to remove it (I didn't find this necessary).
After wilting

After covered cooking time

Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.
Served with mashed potatoes and chicken feta spinach sausage.

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