Crispy Swiss Chard Cakes With Mascarpone Creamed Spinach Recipes

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CREAMED SWISS CHARD



Creamed Swiss Chard image

Creamed Swiss chard is a simple variation on classic creamed spinach. Don't forget the nutmeg: a dash of the stuff adds a dimension of flavor to the creamy sauce that pulls this entire dish together.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

2 tablespoons water
4 bunches Swiss chard, stems removed, leaves cut into 1-inch strips
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper

Steps:

  • In a large pot, bring water to a boil over medium-high. Gradually add chard and cook until it is just wilted, 2 to 3 minutes. Transfer to a colander to drain, pressing out as much liquid as possible.
  • In pot, melt butter. Whisking constantly, add flour and cook 1 minute. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until mixture comes to a boil and thickens, 2 to 3 minutes. Add chard and stir until coated. Stir in nutmeg and season with salt and pepper.

Nutrition Facts : Calories 180 g, Fat 10 g, Fiber 5 g, Protein 8 g, SaturatedFat 6 g

CREAMED SWISS CHARD WITH ONION, GARLIC, AND NUTMEG



Creamed Swiss Chard with Onion, Garlic, and Nutmeg image

This creamed Swiss chard includes onion, garlic, and nutmeg for a flavorful side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 10

6 tablespoons unsalted butter
1 medium onion, finely chopped
1 large garlic clove, finely chopped
3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 cups), and leaves cut into 3/4-inch strips, then halved (18 cups)
6 tablespoons all-purpose flour
2 3/4 cups whole milk
1/4 teaspoon freshly grated nutmeg
1 3/4 teaspoons coarse salt
Freshly ground pepper
3/4 cup heavy cream

Steps:

  • Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.
  • Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg; season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

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