Creamy Swiss Chard Delight
A creamy Swiss chard recipe that is easy, healthy, and perfect as a delicious side dish.
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Discover a simple creamy Swiss chard recipe perfect as a healthy and tasty side dish for any meal.
Recipe Details
Prep time
10m
Cook time
15m
Rest time
0s
Total time
25m
Prep time
10m
Cook time
15m
Rest time
0s
Total time
25m
Ingredients
Servings:
1
1
- 150 g fresh Swiss chard leaves chopped
- 15 g unsalted butter
- 1 piece garlic clove minced
- 50 ml whole milk
- 10 g all purpose flour
- 15 g grated Parmesan cheese
- 1 pinch salt
- 1 pinch black pepper ground
Origins International
Instructions
- Wash the Swiss chard leaves thoroughly and chop them into bite-sized pieces.
- Heat unsalted butter in a medium skillet over medium heat until melted.
- Add the minced garlic clove to the skillet and cook for 1 minute until fragrant, stirring frequently.
- Add the chopped Swiss chard to the skillet and cook for 3 to 4 minutes until wilted, stirring occasionally.
- Sprinkle the all purpose flour over the Swiss chard and stir well to coat evenly, cooking for 1 minute to remove raw flour taste.
- Gradually For in the whole milk while stirring continuously to create a creamy sauce.
- Cook the mixture for 2 to 3 minutes until the sauce thickens, stirring often to prevent sticking.
- Remove the skillet from heat and stir in the grated Parmesan cheese until melted and combined.
- Season with salt and ground black pepper to taste, mixing well before serving.
Tips
- Use fresh young Swiss chard for a tender texture.
- Do not overcook the chard to keep some bite and vibrant color.
- Add a pinch of nutmeg for extra flavor if desired.
Serving Suggestions
- grilled chicken breast
- roasted potatoes
- steamed rice
Enjoy this creamy Swiss chard as a nutritious and flavorful side that complements many main dishes perfectly.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 2
- Sodium (g): 0.3
- Sugar (g): 1
- Fat (g): 6
- Carbohydrates (g): 5
- Protein (g): 4
- Calories: 85
- Cholesterol (g): 0.05
- Saturated Fat (g): 3
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