Time:

Serves:

  • 3 bunches of swiss chard, mixed varieties
  • 4 cups of heavy cream
  • 3 cloves of garlic lightly smashed
  • 1 pinch of nutmeg
  • 4 sprigs of fresh thyme
  • kosher salt and freshly ground black pepper
  • Extra-virgin olive oil

CREAMED RAINBOW SWISS CHARD

Recipe courtesy Tyler Florence

Begin by washing the chard thoroughly.  Take each whole leaf and split it down the middle so each piece looks like a flag with a part of a stem and part of a leaf.  Bring a large pot of salted water to a boil and cook the chard until just wilted, 2-3 minutes.  Strain and set aside on a clean kitchen towel.   Gather the corners of your kitchen towel together and squeeze out any excess moisture from the chard.

In a large saucepan add the cream with the thyme and garlic.  Over low heat gently simmer to reduce until reduced by half.  Remove the garlic and thyme then add the blanched chard.  Add nutmeg and season well with salt and pepper.  Gently simmer for 2-3 minutes to heat through then serve.

Edited: October 15th, 2009