Last year I discovered that Swiss chard is easy to grow in Bermuda especially as we go into summer. Almost all of my other plants die except for Swiss chard.I don’t love it but I like not having to buy everything, its one less thing for a few months.
This year I also have cabbage. I love just looking at my red cabbage, it looks like a rose.
I don’t like cooking or eating cabbage but I definitely like growing it.
Back to Swiss chard, normally I just saute it and call it a day. Leo hates vegetables, it just happened so I am trying different recipes so that he can eat them. This is why I made creamed Swiss chard. It didn’t work. Sigh. I loved it.
Here is the recipe I used
- 1 lb. swiss chard
- 1/4 cup unsalted butter
- 1 large shallot, chopped
- 1 teaspoon salt
- 1/4 cup flour
- 1 cup milk
- Remove stalks from Swiss chard and chop the leaves. Set aside
- In a large skillet, melt butter and add the shallot. Saute for a few minutes.
- Stir in the flour to make a roux. Make sure there are no lumps. Slowly add in the milk. Stir until thickened.
- Add the Swiss chard and mix until well combined. Season with salt and pepper. Serve immediately.