Chard takes the place of spinach in this riff on a classic steakhouse combo. Any kind of chard will work well, but rainbow chard adds nice color.
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BY FAR, the best creamed recipe ever! Because the chard was well drained prior to wilting, I didn’t need to drain and press it dry after cooking. Served it the first time with steak; serving it tonight with grilled leg of lamb!
Hands down the best Swiss Chard I have ever eaten. We had a different steak, but my husband, who usually quits on green leafy vegetables after a few bites, cleaned his plate! Will definitely make again.
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