Creamed Chard

Name: Creamed Chard
Prep time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Latin American
Ingredients: 3 tablespoons high quality unsalted butter; 1 medium onion, finely chopped; 1 medium carrot, grated or "julienne"; 1 medium potato, diced into 1/2-inch cubes; 1 1/2 pounds of chard, clean and dry, cut into strips; Sea salt and ground black pepper, to taste; 3 tablespoons cream (the thick kind used to beat); Nutmeg (optional), to taste

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Prep 20 min
Total 45 min
Ingredients 8
Servings 4

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I grew up with this very common traditional Latin recipe (in my house, the bechamel white sauce was prepared with a touch of nutmeg), but you will also find it served as side in churrasquerías and steakhouses in the U.S. In this recipe I share a very basic version that I learned as a little girl, but with a Latin twist that stops it from becoming too heavy, and without getting rid of the chard chunks that are filled with water and fiber.

Fernanda Beccaglia

Updated Sep 28, 2015

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Ingredients

3 tablespoons high quality unsalted butter
1 medium onion, finely chopped
1 medium carrot, grated or "julienne"
1 medium potato, diced into 1/2-inch cubes
1 1/2 pounds of chard, clean and dry, cut into strips
Sea salt and ground black pepper, to taste
3 tablespoons cream (the thick kind used to beat)
Nutmeg (optional), to taste

Directions

1

Place a saucepan on medium heat. Once the pan is hot, add butter, but before the pan takes on the color of the butter, add the onions, carrots, and potatoes.
2

Cook for about 10-15 minutes until the veggies have softened. Stir occasionally.
3

Add the chard and lower the heat. Stir to mix well, taste, and season to taste.
4

Add the cream. Stir once more to combine evenly, taste again and add a little nutmeg if you’d like. Let cook on very low heat for a few more minutes.
5

Serve as a side dish to highlight egg dishes and savory tarts.

Expert Tips

tip 1
Cut the veggies down to the same size to facilitate even cooking. Use a vegetable chopper or mandolin slicer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I grew up with this very common traditional Latin recipe (in my house, the bechamel white sauce was prepared with a touch of nutmeg), but you will also find it served as side in churrasquerías and steakhouses in the U.S. In this recipe I share a very basic version that I learned as a little girl, but with a Latin twist that stops it from becoming too heavy, and without getting rid of the chard chunks that are filled with water and fiber.