Receta Garlic Chard
Really what’s not to love about infusing your greens with a light cream garlic sauce?
I have done it with spinach before, so why not chard?
My Garlic Chard was out of this world in deliciousness.
Garlic Chard
Author: Marlene Baird
Serves: 4
- ½ tablespoon extra-virgin olive oil
- 1 pound chard, stems and leaves separated, chopped
- 2 tablespoons minced garlic
- 3 teaspoons unsalted butter
- 3 teaspoons all-purpose flour
- ¼ cup 2% milk
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ⅛ teaspoon ground nutmeg
Heat oil in a pan over medium heat.
Add chard stems and cook, stirring often, until softened, 3 to 5 minutes.
Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 more minutes.
Transfer to a colander placed in the sink and press with a spoon to remove excess liquid.
Return the chard to the pot, cover and keep warm.
Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes.
Whisk in flour and cook until bubbling, about 30 seconds.
Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes.
Stir the chard into the sauce and serve immediately.
3.2.2124
Chard does not wilt the same way as spinach, but it still worked well and tasted fantastic.
I chose not to make it to creamy, but adjust it to suit your taste.
Thanks for stopping by and have a great day.
Marlene
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