Creamed Swiss Chard1
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Bacon, garlic, and a little onion add flavor to this dish of Swiss chard.
- 2 bunches Swiss chard (white ribbed or a mixture of colors like rainbow, red, yellow; about 2 pounds)
- 3 or 4 slices bacon (diced)
- 1/4 to 1/2 cup red onion (finely chopped)
- 1 clove garlic (mashed and finely minced)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half-and-half (or whole milk)
- Pinch nutmeg
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Gather the ingredients.
Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
Steam or boil the stems for about 5 minutes.
Then add chard and cook until wilted, about 4 minutes longer.
Drain well, squeezing out excess moisture if necessary.
In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
Add onion and garlic and cook until onion is tender.
Stir in the cooked drained chard and the reserved bacon; set aside.
In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
Add about 1/2 of the sauce to the chard, stirring to blend.
Stir in more or all of the remaining sauce mixture, as desired.
Serve as a side dish and enjoy!
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