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.
Garlic Creamed Chard
From EatingWell: December 2006
Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled New York strip steak.
4 Reviews for Garlic Creamed Chard
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.
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
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