When I visited my dad’s, Farmer Darrell’s, this past weekend I left with a bag full of swiss chard.  As I was looking for some interesting way to cook it, different from my usual, stand by way, I ran across a bunch of creamed spinach recipes.  So I thought I would try a creamed spinach recipe and sub chard for the spinach.  I don’t remember the exact recipe, but this is how I made it.

Creamed Chard

1 big bunch of Swiss Chard, chopped in 1 inch strips

2 T butter

1/2 onion, chopped

1/2 cup cream

2 T parmesan cheese

pressed garlic (I used 3 cloves)

salt and pepper to taste

Directions:

Wash and shake all of the excess water out of the chard.  Grab a stalk at the bottom where the leaf starts and pull the stalk, like a zipper.  The leaf should rip apart pretty easily from the stalk. Do this to all of the leaves.

Melt the 2 tablespoons of butter in a pan over medium heat and then add the chopped onion. Put on low heat and cook onion for 15 minutes, stirring a couple of times, until the onion is a nice light brown color.

Add the garlic, cream and chard, parmesan cheese, salt and pepper and cook covered over medium heat for about 3-5 minutes, stirring a couple of times.

Remove the lid, increase the heat and cook until the cream is reduced and thickened slightly, stirring regularly.  Cook until the desired reduction, however long that takes.  Just don’t burn it or let it get too mushy!

This was so good!