Creamy Swiss Chard

By MariahK
December 20, 2013
2 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Creamy Swiss Chard

Author Notes: Now that I'm pregnant I'm trying to eat more leafy greens and get enough calcium. This recipe is a most delicious way to do both!MariahK

Serves: 4-6

  • 1 bunch red or rainbow swiss chard, rinsed and patted dry
  • 1/2 a medium red onion, diced
  • 1 clove of garlic, roughly chopped
  • 1 tablespoon dry sherry
  • 1 tablespoon butter
  • 1 heaping tablespoon flour
  • 1 cup milk
  • 1 pinch fresh grated nutmeg
  • 4 ounces Mixed grated cheese, I used monterey jack, cheddar and aged gouda
  1. Remove the leaves from the swiss chard stems and chop the stems into a similar size as the diced onions. Heat some olive oil in a medium pot and add the diced onion and chopped stems. Season with salt and pepper and cook on medium heat, stirring occasionally until onions are translucent and beginning to stick to the bottom of the pot. Add the chopped garlic, wait a minute and then add the sherry to deglaze.
  2. Add the butter to the onion mixture and when it is melted add the flour. Stir until incorporated then pour in the milk. Add a pinch of nutmeg and heat to a simmer, stirring frequently.
  3. Roll up the swiss chard leaves like a cigar and slice them into half inch ribbons. Add to the simmering milk and keep stirring until they are all wilted. Continue to cook on med - med low until greens reach desired tenderness. I cooked mine about 10 minutes. Add the cheese and then try not to eat it all straight out of the pot.

More Great Recipes:
Cheese|Vegetable|One-Pot Wonders|Winter|Vegetarian|Side