Recipe Image

Garlic Creamed Chard

  • 35 m
  • 35 m
EatingWell Test Kitchen
“Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled New York strip steak.”


    • 1 tablespoon extra-virgin olive oil
    • 1 pound chard, stems and leaves separated, chopped (see Note)
    • 2 tablespoons minced garlic
    • 4 teaspoons unsalted butter
    • 4 teaspoons all-purpose flour
    • ⅔ cup low-fat milk
    • ¼ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • ⅛ teaspoon ground nutmeg


  • 1 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.
  • 2 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.
  • 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.
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