Creamed Swiss Chard

  • Cooking Channel

Total Time:
25 min
Prep:
5 min
Inactive Prep:
--
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 pounds Swiss chard (about 2 bunches)
  • 2 tablespoons olive oil
  • 1 1/4 cups half-and-half
  • 5 tablespoons grated Parmesan
  • 1/2 teaspoon freshly ground black pepper
  • Kosher salt

Directions

Separate the leaves of the Swiss chard from the stems. Thinly slice the stems. Chop or tear the leaves into large, 2-inch pieces. Rinse and blot dry if necessary.

Heat the oil in a 12-inch skillet over medium-high heat. Add the chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add the leaves to the pan one handful at a time, stirring to coat, until they are wilted enough to add the next batch. When all of the chard has been added, cook until tender, stirring occasionally, about 5 minutes.

Remove the chard to a colander and allow it to drain, pressing as much additional liquid out as possible. (You can press with the back of a spoon or a clean kitchen towel once the chard has cooled slightly.)

Wipe out the skillet, add the half-and-half and simmer until reduced to 1/2 cup and very thick, about 5 minutes. Stir in the Parmesan and black pepper. Add the chard back to the pan and stir to coat. Taste, and season with salt.

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