What's This?
Serving size 4
Total Time


1 Tbsp extra virgin olive oil1 lb chard, stems and leaves separated, chopped (see Note)2 Tbsp minced garlic4 tsp unsalted butter4 tsp all-purpose flour⅔ cup low-fat milk¼ tsp salt⅛ tsp freshly ground pepper⅛ tsp ground nutmeg


1. Heat oil in a Dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.

2. Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.

Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 136
  • Total Fat 8gm
  • Saturated Fat 3gm
  • Monounsaturated Fat 3gm
  • Sodium 367mg
  • Total Carbohydrates 10gm
  • Fiber 2gm
  • Protein 4gm
  • Cholesterol 12mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Side Dish, Healthy, Low Calorie, Vegetarian, Vegetable, Southern & Soul, Easy, Church Supper

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