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
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| 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).
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| After wilting |
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| 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.
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| Served with mashed potatoes and chicken feta spinach sausage. |
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