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Creamed Chard

creamed chard Side
Creamed Chard
  • Prep 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 4

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. MORE + LESS -

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

Directions

Hide Images
  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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.

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