All Recipes

Creamed Swiss Chard

Tired of the same old vegetable? Ready for something new? Try this elegant yet easy-to-prepare recipe for a winter treat. It's a great accompaniment to hearty lamb or beef dishes.

4 Servings


2 Tbsp


3 Tbsp

finely minced shallots

1 lb

Swiss chard (stems removed, leaves cut crosswise, into 1-inch ribbons)

½ cup

heavy (whipping) cream or mascarpone

½ cup

grated Parmesan cheese

Salt and fresh ground black pepper (to taste)


Heat the butter in a large skillet, preferably nonstick, over medium heat and add the shallots. Cook, stirring frequently, until the shallots soften, 3 to 5 minutes.

Add the chard to the skillet and cook, stirring occasionally, until the chard wilts, 2 to 4 minutes.

Add the cream and raise the heat to medium-high; cook, stirring frequently, until the cream reduces and thickens. If you're using mascarpone, cook over medium heat just until the mascarpone melts. Stir in the parmesan and season to taste with salt and pepper. Serve immediately.


You might also like