Chard (particularly rainbow chard) is definitely one of my favorite veggies. I love using it, and it’s just beautiful, besides! After a less than successful foray into the world of creamed chard last weekend,* I decided to try again with a different recipe, and man am I ever glad I did!
* The hubby tried out the Cook’s Illustrated recipe for creamed greens, which was a dud. That’s pretty shocking to me, since I loooooove all things Cook’s Illustrated, but this just didn’t do it. The sauce was too thin, and the flavors were really off.
Smitten Kitchen’s recipe for creamed chard with spring onions was exactly what I had hoped for — creamy, silky, delightfully rich, springy, greeny goodness. Plus it didn’t take much time at all to throw together.
We initially ate this as a side dish with some other stuff off the grill (including grilled artichokes), but I saved half of the recipe for leftovers so I could try it out tossed with pasta, per the recipe’s suggestion. I simply cooked about 2 cups of whole wheat rotini, reheated the creamed chard over low heat in a saucepan, and stirred it all together as the chard warmed up.
Topped with some grated parmesan, it was a fantastic meal. If I make this again (which I will), I’ll just make it with the pasta to start off with and make a meal out of it. Not that the creamed chard by itself wasn’t fabulous, but tossed with pasta, it was perfection. The pasta cut the richness a little bit, and it made a super-easy weeknight meal.
Creamed Chard with Spring Onions
Based on this recipe from Smitten Kitchen
1 bunch chard (about 1 lb.), washed**
4 spring onions, thinly sliced (white and light green parts only)
3 Tbs butter
3 Tbs flour
1 1/4 cups heavy cream
Remove tough stems from chard and slice into ribbons. Place the chard in a saute pan over medium heat and stir until wilted. Remove to a wire colander and cool slightly.
Meanwhile, melt the butter in the same pan and saute the onions until tender. Add the flour and stir for a couple of minutes. Gradually whisk in the cream and cook until thick and bubbly. Add salt and pepper to taste.
Press the moisture out of the chard with a paper towel and add it to the pan. Stir until incorporated and warm. Serve and enjoy.
** No need to dry it. Just place it in the pan with the water on it, and it’ll be plenty to wilt the chard.