Creamed Swiss Chard With Bacon

Creamed Swiss Chard in pan

Diana Rattray

Ratings (14)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
233 Calories
12g Fat
26g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 233
% Daily Value*
Total Fat 12g 15%
Saturated Fat 6g 31%
Cholesterol 27mg 9%
Sodium 703mg 31%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 15%
Protein 9g
Calcium 195mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bacon, garlic, and a little onion add flavor to this dish of Swiss chard.

Swiss chard has long been one of my favorite vegetables because it's a tasty and nutritious green vegetable and it's so easy to grow. Chard is related to beet greens, and the leaves are mild flavored, similar to spinach. Both the stalks and the leaves are edible.​

Because of the oxalic acid, Swiss chard should be cooked in a non-reactive pan. Stainless steel or an enamel-lined saucepan or Dutch oven are good choices.

Ingredients

  • 2 bunches Swiss chard (white ribbed or a mixture of colors like rainbow, red, yellow; about 2 pounds)
  • 3 or 4 slices bacon (diced)
  • 1/4 to 1/2 cup red onion (finely chopped)
  • 1 clove garlic (mashed and finely minced)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup half-and-half (or whole milk)
  • Pinch nutmeg
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.

  3. Steam or boil the stems for about 5 minutes.

  4. Then add chard and cook until wilted, about 4 minutes longer.

  5. Drain well, squeezing out excess moisture if necessary.

  6. In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.

  7. Add onion and garlic and cook until onion is tender.

  8. Stir in the cooked drained chard and the reserved bacon; set aside.

  9. In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.

  10. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.

  11. Add about 1/2 of the sauce to the chard, stirring to blend.

  12. Stir in more or all of the remaining sauce mixture, as desired.

  13. Serve as a side dish and enjoy!