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.

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. "

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3 Reviews for Garlic Creamed Chard

10/12/2009

greenmtndrew

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.

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09/22/2009

Anonymous

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

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09/22/2009

Anonymous

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

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