We have had the best harvest of Swiss Chard this year. Swiss Chard is a cross between spinach and kale, but to me it is closer to a spinach taste. Swiss Chard is full of vitamins K, A and C, it is an anti-inflammatory and it helps in managing blood sugar. As you can see, it not only tastes good but is good for you as well!

We have picked bags of Swiss Chard from our garden this year and it is just starting. My husband made raised beds in our garden last year and they are really producing well! I love Swiss Chard wilted in a little water, drained and vinegar drizzled all over it. Since I have so much Swiss Chard this year, I decided to try something different and I’m really glad that I did!

Ingredients

Start by removing the stem all the way up into the leaf as it can be rather tough.

Tear or cut your leaves into smaller pieces. Place water into a large pan and put the leaves in the pan. Over medium heat, heat until the leaves are wilted.

In a small pan over medium heat, melt butter.

Add flour and whisk constantly for one minute.

Slowly add the Half & Half whisking constantly.

Keep stirring with the whisk and bring to a boil until thick. Add nutmeg and stir well.

Place cooked leaves into a large bowl. Add sea salt and pepper, toss.

Pour cream sauce over Swiss Chard and toss to coat well. Serve warm.