Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled New York strip steak. Source: EatingWell Magazine, December 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.

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  • Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.

Tips

Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Nutrition Facts

136 calories; 8.5 g total fat; 12 mg cholesterol; 367 mg sodium. 10.3 g carbohydrates; 3.8 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/15/2013
Nice change of pace As noted in one of the other reviews the cream seemed a bit heavy on this but it was quite tasty with just the right amount of garlic. I really enjoyed this as a change of pace compared to just sauteeing the chard. You do have to be very careful though to clean the chard thoroughly as I didn't and my dish had a sandy grit that made it somewhat difficult to eat. Pros: Lightly garlicky Cons: cream was a bit heavy Read More
Rating: 3 stars
10/31/2011
Adding the nutmeg to the greens was a perfect compliment. I will be adding nutmeg to other leafy greens when I steam them. This was a delicious recipe but there was a lot of cream for the chard. It seemed to swim in it rather than lightly glaze it. I'll just add half of the creamy mixture from now on. Anonymous Burlington VT Read More
Rating: 3 stars
10/31/2011
Tried this tonight and really liked it. I did add a packet of Splenda at the very end though because the greens still had a little of their bitterness. But very tasty all around and pretty easy to follow. Anonymous Tarzana CA Read More
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Rating: 3 stars
10/30/2011
tasty and garlicky but a little heavy for me. I think I'll stick with sautes or the amazing currant and chevre version also from the fine chefs at EW magazine. Read More