Garlic Creamed Chard
- Active Time 35m
- Total Time 35m
4 servings, about 2/3 cup each
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
- 2/3 cup low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 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.
Heat the oil in a Dutch oven over medium heat. Add the chard stems and cook, stirring often, until softened, 3-5 minutes. Stir in the 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 the 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 the flour and cook until bubbling, about 30 seconds. Add the milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1-2 minutes. Stir the chard into the sauce and serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
141 calories; 9g total fat; 4g total saturated fat; 13mg cholesterol; 369mg sodium; 10g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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