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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


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

about 2/3 cup
136 calories; protein 3.8g; carbohydrates 10.3g; dietary fiber 2.5g; sugars 3.3g; fat 8.5g; saturated fat 3.2g; cholesterol 12.2mg; vitamin a iu 7143IU; vitamin c 20.4mg; folate 20mcg; calcium 118.7mg; iron 2.7mg; magnesium 102.8mg; potassium 688.5mg; sodium 366.9mg; thiamin 0.1mg.

1 vegetable, 1 1/2 fat