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Creamed Chard

  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 4

Ingredients

3
tablespoons high quality unsalted butter
1
medium onion, finely chopped
1
medium carrot, grated or "julienne"
1
medium potato, diced into 1/2-inch cubes
1 1/2
pounds of chard, clean and dry, cut into strips
Sea salt and ground black pepper, to taste
3
tablespoons cream (the thick kind used to beat)
Nutmeg (optional), to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Cut the veggies down to the same size to facilitate even cooking. Use a vegetable chopper or mandolin slicer.

I grew up with this very common traditional Latin recipe (in my house, the bechamel white sauce was prepared with a touch of nutmeg), but you will also find it served as side in churrasquerías and steakhouses in the U.S. In this recipe I share a very basic version that I learned as a little girl, but with a Latin twist that stops it from becoming too heavy, and without getting rid of the chard chunks that are filled with water and fiber.

Directions

  • 1 Place a saucepan on medium heat. Once the pan is hot, add butter, but before the pan takes on the color of the butter, add the onions, carrots, and potatoes.
  • 2 Cook for about 10-15 minutes until the veggies have softened. Stir occasionally.
  • 3 Add the chard and lower the heat. Stir to mix well, taste, and season to taste.
  • 4 Add the cream. Stir once more to combine evenly, taste again and add a little nutmeg if you’d like. Let cook on very low heat for a few more minutes.
  • 5 Serve as a side dish to highlight egg dishes and savory tarts.

I grew up with this very common traditional Latin recipe (in my house, the bechamel white sauce was prepared with a touch of nutmeg), but you will also find it served as side in churrasquerías and steakhouses in the U.S. In this recipe I share a very basic version that I learned as a little girl, but with a Latin twist that stops it from becoming too heavy, and without getting rid of the chard chunks that are filled with water and fiber.

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 28, 2015

I grew up with this very common traditional Latin recipe (in my house, the bechamel white sauce was prepared with a touch of nutmeg), but you will also find it served as side in churrasquerías and steakhouses in the U.S. In this recipe I share a very basic version that I learned as a little girl, but with a Latin twist that stops it from becoming too heavy, and without getting rid of the chard chunks that are filled with water and fiber.