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Creamed Swiss Chard

Swiss chard is one of those great versatile greens. Fresh chard is packed full of vitamins and fiber. It can be eaten in salads when harvested very young and small. It can be chopped and sautéed with some garlic and diced onions. It’s used many times as a filling for pasta dishes. Don’t discard the stems, small stems and veins can be diced up and sautéed with in oil with minced garlic and diced onions. Larger stems can be peeled and used as a celery substitute in salads, soups, or stews. Below is a great recipe that’s easy to make. You can substitute green garlic for the garlic and add a few chopped scallions or green onions. This recipe has been reduced in half to serve 2 people. It can be doubled to serve 4. Enjoy.

1 tablespoons of olive oil or butter*

1 tablespoon of flour 2 garlic cloves, finely chopped or minced

3/4 cups of milk, or cream*

1 pound of Swiss chard, washed, stemmed, and cut into ½ wide strips

1/8 teaspoon of salt

1/4 teaspoon of black pepper

1/8 teaspoon of cayenne pepper, optional

2 tablespoons of grated parmesan cheese *for a healthier version use olive oil and substitute soy milk for milk or cream

In a large frying pan, heat oil or butter over a medium heat. Whisk in the flour to make a smooth paste. Continue whisking and add the garlic; cook for 30 seconds longer. Whisk in the milk until the mixture thickens slightly. Add the Swiss chard and stir to coat. Cover and cook just until the chard is tender, about 2 mins. Season with salt, pepper and optional cayenne pepper. Sprinkle with parmesan cheese and serve hot. Serves 2.

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