Creamed Swiss Chard


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10 minutes
15 minutes
Creamed Swiss Chard

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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