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Garlic Creamed Chard

December 2006

Your rating: None Average: 3 (6 votes)

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



READER'S COMMENT:
"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. "
Garlic Creamed Chard

Makes: 4 servings, about 2/3 cup each

Active Time:

Total Time:

Ingredients

  • 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
  • 2/3 cup low-fat milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg

Preparation

  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.

Tips & Notes

  • 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

Per serving: 136 calories; 8 g fat (3 g sat, 3 g mono); 12 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 367 mg sodium; 689 mg potassium.

Nutrition Bonus: Vitamin K (463% daily value), Vitamin A (140% dv), Vitamin C (35% dv), Magnesium (24% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat


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Recipe Categories

Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Holiday
New Year's Eve
Publication
December 2006
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