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 WITH ONION, GARLIC, AND NUTMEG
This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
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 SWISS CHARD
Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 180 g, Fat 10 g, Fiber 5 g, Protein 8 g, SaturatedFat 6 g
HEALTHY CREAMED SWISS CHARD WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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
Nutrition Facts : Calories 100 calorie, Fat 7 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 470 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 5 grams, Sugar 3 grams
CREAMED SWISS CHARD WITH LEMONY BREADCRUMBS
Provided by Dawn Perry
Categories Milk/Cream Side Quick & Easy Chard Simmer Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
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.
CREAMY SWISS CHARD PASTA
Make and share this Creamy Swiss Chard Pasta recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash swiss chard, cut into small pieces.
- Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
- Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
- Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
- Serve warm.
Nutrition Facts : Calories 314.9, Fat 8, SaturatedFat 2.4, Cholesterol 53.8, Sodium 395.3, Carbohydrate 48, Fiber 3.1, Sugar 8, Protein 14.6
CREAMED SWISS CHARD WITH MUSHROOM AND FETA
You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.
Provided by CarolineOYum
Categories Chard
Time 40m
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 194, Fat 17.1, SaturatedFat 8.8, Cholesterol 43.5, Sodium 736.6, Carbohydrate 7, Fiber 1.8, Sugar 2.8, Protein 4.8
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