2 bunches, about 2 pounds, Swiss chard, white ribbed or a mixture of colors (rainbow, red, yellow)
3 or 4 slices bacon, diced
1 clove garlic, mashed and finely minced
1/4 to 1/2 cup finely chopped red onion
2 tablespoons butter
2 tablespoons flour
1 cup half-and-half or whole milk
pinch nutmeg
salt and pepper, to taste
Instructions
Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces. Steam or boil the stems for about 5 minutes, then add chard and cook until wilted, about 4 minutes longer. Drain well, squeezing out excess moisture if necessary.
In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside. Add onion and garlic and cook until onion is tender. Stir in the cooked drained chard and the reserved bacon; set aside.
In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
Add about 1/2 of the sauce to the chard, stirring to blend. Stir in more or all of the remaining sauce mixture, as desired.
Originally Submitted
10/24/2010
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