Creamed swiss chard

With simple ingredients and a straightforward method, this recipe transforms spinach into a rich, creamy side dish bursting with flavor.A key trick is to use fresh spinach and squeeze out as much liquid as possible to avoid a watery texture.I love how this recipe brings a touch of that steakhouse quality to any home meal, making it a delightful addition to your dinner table.

This gratin is a special addition to any meal. The cream is infused with garlic and poured over the Swiss Chard, a sprinkle of bacon and freshly grated cheese go next, then it's topped with fresh buttery bread crumbs.

This recipe is simple and makes great use of greens that might not be in your normal rotation. You can use the more common greens like chard, kale, collards, and spinach or you can be a resourceful cook and even use your beet tops, turnip tops, carrot tops, and radish tops

This thick and creamy creamed spinach recipe is perfect for Thanksgiving, Christmas, or Easter! It comes together quickly in just 20 minutes.

Creamed Swiss Chard with Prosciutto recipe from The Culinary Institute of America.

This creamy swiss chard gratin recipe incorporates crispy gnocchi to create the ultimate fall recipe meets comfort food. Whether you’re looking to eat this pasta recipe for a cozy fall dinner or pack it for lunch the next day, it’s a great choice for a comfort food recipe.#pastarecipes #gnocchirecipes #italianrecipes #swisschardrecipes #gratinrecipes

I like to think of Swiss chard as the fancy cousin to spinach with its beautiful and colourful stalks (I’m looking at your rainbow Swiss chard). Packed with vitamin K & A, it’s a superfood all of its own. Did you know it can be eaten raw or cooked? It’s not only quick to cook, but extremely

Swiss chard is power packed with nutrients and easy to grow. It belongs in every garden. Learn how to grow Swiss chard and how to incorporate it into your diet with the best recipes for Swiss chard.

Our best new recipes from the Food & Wine Test Kitchen include a decadent Brie quiche, garlicky crab noodles, and one of our favorite tapas from Barcelona.

*Serve dish with a loaf of crusty bread.