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Creamed Swiss Chard

Serves 4-6

1 small onion (peeled and finely chopped)

2 tablespoons butter

2 cups heavy cream

2 1/2 pounds Swiss chard

1/4 cup finely grated aged parmigiano-reggiano cheese

Salt and white pepper to taste

Pinch of freshly grated nutmeg

1. Melt butter in a medium, heavy-bottomed pan and add the onion; cook until the onion is translucent -- about 4 minutes.

2. Add heavy cream and reduce by one-third over medium heat or until the cream coats the back of the spoon.

3. Meanwhile, wash the Swiss chard and remove the stems. Bring a gallon of lightly salted water to boil.

4. Add the chard leaves and cook for 3-4 minutes. Drain. Press out the excess moisture from the leaves and roughly chop the leaves.

5. Add chard leaves to the cream mixture. Simmer for 3-5 minutes or until it has the consistency of thick soup.

6. Add the parmigiano-reggiano cheese, salt, white pepper and nutmeg. Serve immediately.

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