Creamed Chard and Spring Onions
by Deb
spring
Cook: Cook: 20 minutes
Ingredients
produce
- 1 poundSwiss chard(thick stems removed and leaves sliced into ribbons)
- 3spring onions(ends trimmed, white and some green parts sliced into thin coins)
dairy
- 3 tablespoonsbutter
- 1 1/4 cupsmilk
grain
- 3 tablespoonsall-purpose flour
pantry staple
- salt
- pepper
Instructions
- Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
- Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
- Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm.
- Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
- Whisk in flour and cook roux, whisking, about three minutes.
- Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
- Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
My notes
You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush. You could also stir in a few tablespoons of grated Parmesan.