Creamy Parmesan Swiss Chard
Creamy parmesan Swiss Chard
1lb swiss chard, rinsed and chopped
1/2 cup milk
1/4 cup half & half or milk
2 tsp flour
2 garlic cloves grated
1/2 cup parm shredded
1/2 tsp salt
1/2 tbsp butter
pinch of pepper
Bring a large pot of water to boil on the stove. Once water is boiling, add chard and cook for 1.5 to 2 minutes. Chard should be brightly colored and beginning to tenderize. Drain chard thoroughly, squeezing out as much water as possible,(too much water left in the greens will make the sauce too thin) and set aside. In a skillet or the pot melt butter. After butter is melted, whisk in flour until it’s completely incorporated with butter. Do not let the butter or flour brown. Add slowly, 1/4 cup at a time and let sauce thicken between each round. After the last of the milk and half & half have whisked in, season with garlic, salt and pepper. Let sauce bubble and thicken. Once the sauce has thickened, add shredded parmesan and stir until the cheese is melted. Add chard back to pan and mix to coat. Cook for 2-3 mins. Serves 3-4.
Earlier this year I signed up for a produce delivery service, thinking it would give us the chance to try new foods and new ways to have them and it did. In that first delivery box, was a beautiful bundle of brightly colored swiss chard and it was a hit.
The leaves aren’t as delicate as spinach and lack the bitterness in greens such as collards. It’s one of our favorite greens now. April came, and I made space for chard starts in the garden. Now, in late July, those same plants are still in the garden, and though its growth has slowed in the heat, it’s still producing food for our family. I’m curious to find out how the coolness of fall effect its growth and flavor.
To chop the leaves, I cut down the middle of the leave, fold the halves together and loosely roll them, then chop width wise. Once leaves are chopped, cook in boiling water for 1.5 to 2 mins. The leaves should be brightly colored and just beginning to wilt. I’ve tried this recipe boiling the leaves first and simply sautéing it. Boiling it really tenderizes the leaves and reduces the cook time. Just be sure to strain and press out as much liquid as possible to prevent the sauce from getting too loose. Set aside and melt butter in a pan.
Once butter is melted, stir in flour until it’s completely mixed. You want to be cautious with this process, we don’t want the butter or flour to brown. Add garlic and slowly whisk in milk or half & half in 1/4 cup increments, letting the sauce bubble and thicken between each increment. Add salt and pepper to taste. Once sauce has thickened, add shredded parmesan and stir until cheese has melted. Fold in swiss chard until it’s coated in the sauce. Serves 3-4. The dish can be lightened up by swapping out half & half for milk.
