This easy creamed Swiss chard gets the comfort food treatment thanks to a light but creamy sauce topped with crispy garlic Panko breadcrumbs for a side dish so good it’ll give creamed spinach a run for its money.
I love a tender green veg at my holiday table. Whether it’s my green beans with browned butter almondine or my roasted Brussel sprouts with pancetta, and whether I’m celebrating Easter, Thanksgiving, or Christmas, it’s nice to have a lighter, healthier dish to help balance out all of the richness. That’s where this super easy, healthy-ish creamed Swiss chard comes in, and it makes for an excellent addition to your holiday table.
Swiss chard is a gorgeous green from the beet family. It boasts a mellow flavor and is rich in vitamins A, K, C, and minerals, so it’s teeming with nutrition. Some people claim fresh chard has a bitter bite, but with cooking, the bitterness fades. Its dark green leaves also have a nice, soft texture, more tender like spinach and less like kale. And when made into a creamy side dish, this leafy green vegetable is a star. Here, it’s bathed in a light and savory cream sauce and topped with garlicky toasted breadcrumbs for extra savory flavor and an irresistible crunchy bite.
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What’s in This Creamed Swiss Chard Recipe
This creamed Swiss chard gets a double dose of flavor and texture from a savory and light cream sauce and a salty, crunchy breadcrumb topping.
Here’s what you’ll need:
- Swiss chard––you could use regular Swiss chard or rainbow chard
- Butter
- Garlic––I press or mince mine, but you could do garlic slices instead
- Shallot (or yellow onion)
- Cream cheese––adds a light and creamy tang and richness in every bite
- Chicken stock (my homemade version is incredibly easy). Feel free to use vegetable stock if you want to make this vegetarian.
- Nutmeg (ground or freshly grated)
- Kosher salt and freshly ground black pepper
- Breadcrumbs
- McCormick Black Garlic Powder Seasoning (you could just use garlic powder if you can’t find this)
- Parmesan cheese
- Parsley (fresh or dried, but you could also use thyme or rosemary in this)
Tip: If you want to a bit of heat, consider adding some red pepper flakes or cayenne pepper.
How to Make Creamed Swiss Chard
This creamed chard couldn’t be easier to make. With this recipe you won’t find a cream and flour roux to clump and squelch the tender leaves, turning them into globs of dough.
Here’s how to make it:
Make the toasty breadcrumb topping. Melt some butter (or you could use a little olive oil here) in a medium pan over medium-high heat. Add the breadcrumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the panko toasts to a golden brown but doesn’t burn. Let them cool, then stir in the parsley and Parmesan cheese.
Trim those stems. It seems tragic to do so, what with how striking they are, but that’s where a lot of the bitter bite and toughness hides. Use a sharp paring knife to trim the stems from the leafy greens and roughly chop in prep for sautéeing.
Make the Creamy Sauce
Melt the butter in a large skillet over medium heat. Add the garlic and onion and sauté for 3-5 minutes until the onions soften, stirring often.
Add the cream cheese and the chicken stock. Whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg, salt, and pepper and bring to a boil, then reduce to a simmer, stirring until thickened.
Assemble and Serve
Add half of the Swiss chard to the creamy sauce, gently folding it until it wilts and softens. Then add the remaining chard and fold it into the mix until it softens and reduces as well.
Sprinkle the creamed chard with the toasted breadcrumbs and transfer to a serving dish.
What to Serve With This Creamed Swiss Chard
- Herb Butter Rotisserie Turkey
- The BEST Stuffing Recipe
- Cranberry Sauce
- The BEST Mashed Potatoes Recipe
- Roasted Butternut Squash with Maple Browned Butter
- The BEST Classic Dinner Rolls
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Easy Creamed Swiss Chard with Garlic Breadcrumbs
Ingredients
- 2 large bunches swiss chard
- 2 tablespoons butter
- 1 garlic clove , pressed or minced
- 1 shallot or small yellow onion , thinly sliced
- ½ cup cream cheese
- 1 cup chicken stock
- ½ teaspoon ground nutmeg
- ½ teaspoon kosher salt and freshly ground black pepper
- For the Garlic Breadcrumbs
- 2 tablespoons butter
- ⅔ cup Panko breadcrumbs
- 1 teaspoon McCormick Black Garlic Seasoning
- ⅓ cup grated Parmesan cheese
- 1 tablespoon fresh or dried minced parsley
- ¾ teaspoons kosher salt
Instructions
- First, prepare the garlic breadcrumbs. Melt the butter in a small skillet over medium-high heat. Add the breadcrumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the Panko toasts to a golden brown but doesn't burn. Remove from heat and cool. Stir in the parsley and Parmesan cheese.
- To Prepare the Swiss Chard
- Trim the tough inner ribs from the stalks of the swiss chard leaves and discard. Roughly chop the swiss chard and set aside.
- Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook for 3-5 minutes until the onions soften, stirring often. Add the cream cheese and the chicken stock and whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg and the kosher salt and freshly ground black pepper and bring to a boil, then reduce to a simmer, stirring continuously until thickened. Add half of the swiss chard and gently fold into the sauce until it wilts and softens, then add the remaining chard and fold into the mix until it softens and reduces as well. Sprinkle the creamed chard with the bread crumbs and transfer to a serving dish.
Nutrition
More Side Dish Recipes That Deserve Your Attention
- Roasted Brussels Sprouts with Pancetta
- 5-Ingredient Stovetop Creamed Spinach
- Maple-Chipotle Sweet Potatoes
- Mashed Cauliflower with Parmesan and Chives
- Green Beans and Shiitake Mushrooms
- Buttermilk Blue Cheese Mashed Potatoes
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This swiss chard recipe is unbelievably good. I didn’t have black garlic spice – just used garlic powder. Used less salt as well. Thank you for posting!
We’re so happy you enjoyed the recipe, Edith!
Great recipe. Thanks!
P.S. I forgot to mention that when this dish was combined with beets I had cooked, it was AWESOME! I also forgot to mention that except for my drastically reducing the kosher salt (as I stated in my first post), all the other ingredients I used were halved. So, when combined with beets cooked in balsamic vinegar, fennel, and dill, this dish is 5-star!
I made it with the tops of 3 medium-sized beets (beets were cooked separately in baldamic vinegar, fennel, and dill). I’ve learned from experience that I only meed use 1/8 – 1/16 the amount of kosher salt a recipe asks for, so my dish was not too salty. It was my first time cooking Swiss chard , too, so I learned to be DILIGENT about getting out all of the main ribs and stems. The only mar to the dish were the few fibrous, tough ribs that I did not get rid of. The insructions were easy to follow.
Tastes good but mine turned out very peppery. This is my first time cooking with chard so I was unsure if it was the chard that gave the peppery flavour or something else. Maybe the stock? No idea.
The chard may have given it a peppery flavor! Sorry it wasn’t your favorite!
This was my first time cooking with swiss chard and it was delicious. I used all of the leaves I got off of 3 of my swiss chard plants (I’m not sure how much 2 bunches would be) and I had extra sauce so I just scooped some out before serving. I also made it ahead of time then reheated it in the oven for dinner and it turned out great. Thank you for a delicious recipe!
My wife has never liked chard, but I keep trying. Found a winner with this one. She had seconds.
Yay! Winner!
I made it for my family and everyone was satisfied with it. Fortunately I don’t put a lot of salt (as I usually do) and it was not too salty. Perfect.
I made this for our Christmas dinner and it was great. Will definitely make it again. It was a little salty but i think that was my fault for adding too much salt when there was the Parmesan already there. Thanks for the recipe!
Nice comment with nice picture.
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