Creamed Swiss Chard is always a welcomed side dish on my dinner table. It never fails to bring a smile to my hungry family’s faces. But really, who could ever resist creamy, cheesy, leafy green goodness?!
This gorgeous leafy green is a staple in my kitchen and I use it in all kinds of recipes. Swiss chard finds its way into our weeknight sautés, salads, rice bowls, weekend egg dishes, pastas and even my savory bread pudding. Although I do love kale, mustard greens, spinach and collard greens, lately Swiss chard has been my “go to” green. Mostly because it grows so voraciously in my garden and I typically get a good 7-8 months worth of chard each year. It’s the leafy green that just keeps on giving!
Swiss chard is a tall leafy green that belongs to the same family as beets and spinach. It tastes similar to spinach, which makes Swiss chard an excellent substitute in cooked dishes. It doesn’t cook down quite as much as spinach and it omits less water – making it a meatier option for sautés and gratins. Honestly, sometimes I prefer it to spinach because it holds up a little better when cooked. Not quite as hearty as kale, but not quite as delicate as spinach.
This gorgeous Creamed Swiss Chard makes a delightful side dish to any meal. It’s especially complimentary to grilled or roasted meat or poultry or prepared in individual dishes for a light lunch or brunch. For a one dish meal, I add diced ham to this recipe and serve with a warm crusty baguette and a glass of wine. Ahh… my kind of meal.
I’ve paired this Creamed Swiss Chard with leeks, however shallots work just as well. And on occasion when I’m out of both leeks and shallots, a yellow onion will do the job just fine.
Delicious Wishes and Loads of Love!
- ¼ cup panko bread crumbs
- ¼ cup grated parmesan cheese
- 1 tablespoon of butter
- 1 tablespoon of extra virgin olive oil
- 1-2 leeks, trimmed just as the light green turns to dark green, cut in half lengthwise, rinse and dice
- 1 teaspoon chopped fresh Italian parsley
- 1-2 cloves garlic, minced
- ½ teaspoon grated nutmeg
- 2 bunches of Swiss chard or about 2lbs, stems removed (I save the stems for stock or soup), leaves coarsely chopped
- 1 cup of heavy whipping cream
- Salt and Pepper to taste
I originally created this recipe for Hobby Farms Magazine Spring 2016