Creamed Swiss Chard for Two

At the recommendation of my friend Margaret (the author of Thistle Garden and owner of Magpie’s Diner) in Powell River, I grew Swiss chard for the first time last year. I planted it from seed in mid-July and had chard to harvest starting in mid-August. I kept picking leaves through the fall and didn’t have the heart to pull the plants when winter arrived.

This spring it revived nicely, but has already started bolting. I pull the plants as needed for eating. The stems can be cooked, but I kept only the leaves. Swiss chard is an excellent source of vitamins C, K, A and B, and minerals including calcium, potassium and iron. Another great thing chard, it's low in calories, about 7 for 1 cup raw.

You can use Chard like spinach. It has a bit stronger flavour, but goes well raw in salads or steamed. Last night for dinner I made creamed chard to go with the sirloin roast Wayne made in the barbecue.

Creamed Swiss Chard
for Two

2 pats of butter or margarine
2 thick slices of onion diced
1 wedge of green pepper diced
1 teaspoon fines herbs
1 tablespoon of flour
½ cup milk or cream
salt and pepper to taste
2 cups coarsely chopped chard

Melt two pats of butter in a frying pan. Add onion, pepper and herbs, and cook on low heat until soft. Stir in flour and cook for about two minutes, but don’t let it brown. Add milk and stir until it thickens. Add salt and pepper to taste (I like Lawry’s Lemon Pepper). If the sauce is too thick, just add a little milk. Add Swiss chard and stir. It looks like a lot, but will cook down to make two nice sized servings.

It’s so easy to make, I like to do it fresh each time. But if you like leftovers, you can increase the proportions and save some for another meal. It warms nicely with a little extra milk.

Thank you Margaret. Now I know that Swiss chard is an excellent vegetable to grow in my garden for nearly year-round fresh side dishes.

Do you have any favourite Swiss chard recipes? I’d love to hear them. -- Margy