Reviews (2)        Add Rating & Review     17 Ratings   5 star values:        4    4 star values:        5    3 star values:        3    2 star values:        5    1 star values:        0                Martha Stewart Member     Rating: Unrated       05/21/2013   This recipe is really good. I used red chard instead of Swiss, and the colour isn't too much of a problem. The chard was crisp and light despite the amount of creamy liquid infused into the dish. I would advise that you sparingly use the amount of flour, though. If you add too much, the cream sauce can get to be like a pudding texture. I sprinkled a little bit of garlic powder on the onions before I added them to the butter for extra flavour, and that went a long way! This recipe is a keeper!         Martha Stewart Member     Rating: Unrated       09/03/2008   Instead of the flour and milk, I just added a cup of cream and it is delicious. Also on my Somersizing diet guess what? I can have cream....Hallelujah I love cream.

Back to Creamed Swiss Chard with Shallots and Nutmeg All Reviews for Creamed Swiss Chard with Shallots and Nutmeg - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons unsalted butter 1/4 cup (2 medium) coarsely chopped shallots 1 tablespoon all-purpose flour 1 cup milk 1/2 teaspoon ground nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large bunch (about 1 pound 10 ounces) green Swiss chard, ribs removed, leaves roughly chopped

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons unsalted butter 1/4 cup (2 medium) coarsely chopped shallots 1 tablespoon all-purpose flour 1 cup milk 1/2 teaspoon ground nutmeg 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 large bunch (about 1 pound 10 ounces) green Swiss chard, ribs removed, leaves roughly chopped

Directions

In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes.

Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.

Reviews (2)

 Add Rating & Review     17 Ratings   5 star values:        4    4 star values:        5    3 star values:        3    2 star values:        5    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       05/21/2013   This recipe is really good. I used red chard instead of Swiss, and the colour isn't too much of a problem. The chard was crisp and light despite the amount of creamy liquid infused into the dish. I would advise that you sparingly use the amount of flour, though. If you add too much, the cream sauce can get to be like a pudding texture. I sprinkled a little bit of garlic powder on the onions before I added them to the butter for extra flavour, and that went a long way! This recipe is a keeper!         Martha Stewart Member     Rating: Unrated       09/03/2008   Instead of the flour and milk, I just added a cup of cream and it is delicious. Also on my Somersizing diet guess what? I can have cream....Hallelujah I love cream.

Reviews (2)

Add Rating & Review     17 Ratings   5 star values:        4    4 star values:        5    3 star values:        3    2 star values:        5    1 star values:        0

Add Rating & Review

17 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 5 1 star values: 0

17 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 5 1 star values: 0

17 Ratings 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 5 1 star values: 0

  • 5 star values: 4 4 star values: 5 3 star values: 3 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: Unrated       05/21/2013   This recipe is really good. I used red chard instead of Swiss, and the colour isn't too much of a problem. The chard was crisp and light despite the amount of creamy liquid infused into the dish. I would advise that you sparingly use the amount of flour, though. If you add too much, the cream sauce can get to be like a pudding texture. I sprinkled a little bit of garlic powder on the onions before I added them to the butter for extra flavour, and that went a long way! This recipe is a keeper!  

Martha Stewart Member     Rating: Unrated       09/03/2008   Instead of the flour and milk, I just added a cup of cream and it is delicious. Also on my Somersizing diet guess what? I can have cream....Hallelujah I love cream.

    Martha Stewart Member

    Rating: Unrated 05/21/2013

This recipe is really good. I used red chard instead of Swiss, and the colour isn’t too much of a problem. The chard was crisp and light despite the amount of creamy liquid infused into the dish. I would advise that you sparingly use the amount of flour, though. If you add too much, the cream sauce can get to be like a pudding texture. I sprinkled a little bit of garlic powder on the onions before I added them to the butter for extra flavour, and that went a long way! This recipe is a keeper!

Rating: Unrated

Rating: Unrated 09/03/2008

Instead of the flour and milk, I just added a cup of cream and it is delicious. Also on my Somersizing diet guess what? I can have cream….Hallelujah I love cream.

All Reviews for Creamed Swiss Chard with Shallots and Nutmeg

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Creamed Swiss Chard with Shallots and Nutmeg

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest