Creamed Chard and Spring Onions
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Ingredients
- 1 1-pound bunch Swiss chard, thick stems removed and leaves sliced into ribbons
- 3 spring onions, ends trimmed, white and some green parts sliced into thin coins
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups milk
- Salt and pepper
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Preparation
Step 1
Wash your chard, but no need to dry it, just place it in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, about 6 minutes.
Step 2
Press or squeeze out the excess liquid any number of ways, either by wringing it out in cheesecloth (my favorite method), putting it in a mesh strainer and pressing the moisture out with a spatula or large spoon or letting it cool long enough to grab small handfuls and squeezing them to remove as much water as possible.
Step 3
Wipe out the large pot so you can use it again. Heat milk or cream in a small saucepan over moderate heat, stirring, until warm. Keep warm. Meanwhile, cook onion and garlic, if using, in butter in your wiped-out large pot over moderately low heat, stirring occasionally, until softened, about six minutes.
Step 4
Whisk in flour and cook roux, whisking, about three minutes. Add warm milk or cream in a slow stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, three to four minutes.
Step 5
Stir in chard, then salt and pepper to taste and cook, stirring, until heated through.
Step 6
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Chef's notes
You can swap cream or half and half for all or a portion of the milk, if you want this to be extra lush.
You could also stir in a few tablespoons of grated Parmesan. I won’t tell.
To make Creamed Chard and Spring Onion Pasta:
Use 1 3/4 cups of milk instead of 1 1/4 cups. Stir 1/4 cup finely grated parmesan into the sauce while cooking, and keep extra on hand for serving. This should be enough to toss with about half a pound of pasta (more or less depending on how saucy you like yours).
