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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?