Quick and Easy Creamed Swiss Chard Recipe (In just 15 minutes)

A quick and lovely side dish to make is creamed Swiss chard. Colorful greens are cooked until soft in a straightforward creamy garlic sauce!

What is Swiss chard creme?

An easy modification to our favorite creamed spinach recipe! Swiss chard is a lovely vegetable with tasty leaves and colorful, crisp stalks.

They are cooked till tender in this recipe with garlic, and some cream is added for a buttery flavor.

Ingredients

Swiss chard is the main vegetable, but any green vegetable would work well in this recipe! Sauteed and sliced mushrooms make a wonderful accent.

CREAM To enhance flavor and texture, use heavy cream. Replace the cream with cream cheese and a little milk, if necessary, to lighten it up a bit.

SAUCES AND GARLIC Although garlic powder can be used, fresh garlic is advised in this recipe.

Variations

• Before adding the Creamed Swiss Chard, add a little white wine and let it simmer until it nearly completely evaporates.
• Grate some lemon zest or squeeze in some lemon juice for a zesty flavor.
• Use the grease from frying a few slices of bacon in place of oil. Crumble the bacon into the serving dish.

How to Prepare Swiss Chard in Cream

Swiss chard Creamed Swiss Chard can be on the table in a matter of minutes and is really simple to prepare!

1. Prepare the chard and start the oil.
2. Sauté garlic briefly before adding and cooking chard stems.
3. Chèvre leaves should be added after simmering the remaining ingredients according to the instructions below.

Serve and savor!

Leftovers

• For up to 4 days, creamed Swiss chard can be stored in the fridge. Use it up before freezing because it won’t freeze well.
• It tastes fantastic as a warm snack when spread over handmade bread that has been lightly toasted or topped with cheese.
• Add to any recipe for a creamy soup.

Swiss Chard

A creamy, savory side dish, creamed Swiss chard is ready in 15 minutes!

Ingredients

• 1 bunch of swiss chard
• 1 teaspoon olive oil
• 2 cloves garlic minced
• ½ cup heavy cream
• ¼ teaspoon seasoned salt or to taste
• ¼ teaspoon black pepper

Instructions

1. After cleaning, pat chard dry. Remove leaves from stems.
2. Trim stems into 1/2 “slices. Put leaves through big 1 “pieces.
3. In a large skillet, warm the olive oil. Add the garlic and heat for 30 seconds or until fragrant.
4. Add the stems and cook for 3 to 4 minutes, or until crisp-tender.
5. Next add heavy cream, seasoning salt, and pepper; cook for 3 minutes or until just slightly thickened.
6. Then add the leaves and cook for a further 2 to 3 minutes, or until wilted. Add salt and pepper to taste.

Notes

In an airtight container, leftovers can be stored in the refrigerator for up to 4 days.

Sauté food until thoroughly cooked to reheat.

Nutrition information

Calories: 128 | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 317mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5024IU | Vitamin C: 23mg | Calcium: 60mg | Iron: 1mg