Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Creamed Swiss Chard with Saffron

Scott Phillips

Servings: 4 to 6

This side dish is an elegant riff on classic creamed spinach. The delicate saffron flavor pairs nicely with fish, but these greens are also delicious with steak.

Ingredients

  • 2-1/2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1-1/2 lb. Swiss chard, leaves and stems separated, stems finely chopped
  • 1 large shallot, finely chopped
  • 1 medium clove garlic, finely chopped
  • 1-1/2 Tbs. all-purpose flour
  • Pinch saffron
  • 1 cup half-and-half
  • Kosher salt and freshly ground
  • black pepper

Nutritional Information

      Calories (kcal) : 140
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 30
      Sodium (mg): 380
      Carbohydrates (g): 8
      Fiber (g): 2
      Protein (g): 3

Preparation

  • Melt 1 Tbs. of the butter and the oil in a heavy-duty 6-quart pot over medium-high heat. Add the chard stems and shallot and cook until starting to soften, about 2 minutes. Add the chard leaves by the handful, stirring until wilted. Add the garlic and cook, stirring, for about 30 seconds. Transfer to a colander set over a bowl.
  • Put the pot over medium heat and add the remaining 1-1/2 Tbs. butter. When melted, add the flour, stirring until it becomes slightly golden, about 1 minute. Reduce the heat to medium low and crumble in the saffron, then slowly whisk in the half-and-half and simmer until thickened.
  • Add the chard and cook until heated through. If too thick, thin with a little of the chard liquid. Season to taste with salt and pepper, and serve.

Reviews

Rate or Review

Reviews

  • ndchef | 11/15/2015

    The taste of this turned out to be delicious, but there are flaws in the technique. The chard needs to be sliced, not put in as whole leaves. Even when soft they are too big a mouthful. At least I followed my instincts and training as I salted each layer of chard as I put it in. It would have been difficult to get the seasoning right at the very end. I also had to cook it a lot longer to get the leaves tender, solved with sliced leaves. Definitely add the liquid to the sauce, as it is so flavorful. This is a great way to make chard, and I make it frequently.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks