Creamed Chard Recipes

CREAMED SWISS CHARD WITH ONION, GARLIC, AND NUTMEG

Steps:

• Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.
• Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

CREAMED CHARD

Steps:

• Separate the stems and leaves of 2 bunches rainbow chard; coarsely chop. Cook the stems, 1 sliced garlic clove and a pinch of salt in olive oil, covered but stirring occasionally, 6 minutes; transfer to a bowl. Cook the leaves, stirring, 5 minutes. Add 1/2 cup cream; simmer 3 minutes. Stir in the stems, lemon juice, salt and pepper.

CREAMED SWISS CHARD

Steps:

• Wash chard and dab dry. Separate stems from the leaves.
• Cut stems into ½" slices. Chop leaves into large 1" pieces.
• Heat olive oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds.
• Add stems and cook 3-4 minutes or until tender-crisp.
• Stir in heavy cream, seasoned salt & pepper and simmer until slightly thickened, about 3 minutes.
• Add leaves and cook until wilted, 2-3 minutes more. Season with salt & pepper to taste.

CREAMED SWISS CHARD

Steps:

• In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.
• In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

HEALTHY CREAMED SWISS CHARD WITH PINE NUTS

Steps:

• Combine the Swiss chard, onions and 1/2 cup water in a large pot. Bring to a simmer over high heat, lower the heat to medium, cover and cook, stirring frequently, until the chard is very tender, about 15 minutes.
• Meanwhile, combine the cream cheese, nutmeg and 1/4 cup water in a medium saucepan. Place over medium heat and cook, whisking frequently, until the cheese melts and the mixture just bubbles around the edges. With a slotted spoon, transfer the chard to the pan with the cheese mixture (leave any excess liquid in the pot). Mix well and season with salt and pepper. Garnish with the pine nuts.
• Calories: 100 Fat: 6 grams Saturated Fat: 2 grams Protein: 5 grams Carbohydrates: 9 grams Sugar: 4 grams Fiber: 2 grams Cholesterol: 10 milligrams Sodium: 340 milligrams

CREAMED SWISS CHARD WITH LEMONY BREADCRUMBS

Steps:

• Preheat oven to 400°F. Toss breadcrumbs, oil, and lemon zest on a rimmed baking sheet; season with salt. Toast, tossing once, until golden brown, 8-10 minutes.
• Meanwhile, cook chard leaves in a large pot of boiling salted water until tender, about 1 minute. Drain; transfer to a bowl of ice water to cool. Drain and squeeze well in a clean kitchen towel to remove excess moisture.
• Heat butter in a large saucepan over medium heat. Add shallots and chard ribs and stems, season with salt and pepper, and cook, stirring often, until tender, 5-8 minutes. Add cream; bring to a boil, reduce heat, and simmer, stirring often, until thickened, about 4 minutes. Add chard leaves and cook, stirring, until warmed through and coated with cream sauce; season with salt and pepper.
• Top Swiss chard with breadcrumbs just before serving.

CREAMED SWISS CHARD WITH SHALLOTS AND NUTMEG

Steps:

• In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.
• Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

CREAMY SWISS CHARD WITH COCONUT

Steps:

• Heat oil in a large pot over medium heat. Add onion, garlic, ginger, and chile and cook until tender and fragrant, 6 to 8 minutes. Add chard leaves, coconut milk, and water. Cover and cook, stirring occasionally, until chard is tender, 4 to 5 minutes. Season with salt.

CREAMED SWISS CHARD WITH MUSHROOM AND FETA

Steps:

• Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
• In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
• Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
• Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
• Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
• Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.

CREAMY GRITS WITH MUSHROOMS AND CHARD

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.