Creamed Swiss Chard
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!
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.
Creamed Swiss Chard
16 cups slightly packed Swiss chard leaves (stems removed and leaves torn into smaller pieces)
1/4 cup flour
1/2 cup water
1/4 cup butter
1-1/2 cup Half & Half
1/4 tsp ground nutmeg
1/2 tsp sea salt
1/4 tsp pepper
In a large pan, add water and torn Swiss chard leaves. Cook over medium heat until leaves are wilted. Drain and place into a medium bowl. Add salt & pepper and toss well.
In a small bowl over medium heat, melt butter. Add flour whisking constantly until smooth and heating for 1 minute. Slowly add Half & Half whisking until smooth. Bring to a boil whisking constantly until thickened. Remove from the heat and whisk in the nutmeg. Pour over Swiss Chard and toss well to coat evenly. Enjoy!