Creamy Chard and Potatoes
Photo: Charles Walton; Styling: Mary Lyn Hill Jenkins
Yield: 6 servings
- 8 to 10 small new potatoes (about 2 pounds)
- 1 pound Swiss chard
- 1 teaspoon salt, divided
- 1 tablespoon dried onion flakes
- 1/4 cup butter or margarine
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon pepper
- Cook new potatoes in boiling water to cover in a Dutch oven 20 minutes or until tender; drain and cool slightly. Cut new potatoes in half, and keep warm.
- Remove and discard ribs from chard. Rinse chard with cold water; drain and shred.
- Cook chard, 1/4 teaspoon salt, and onion flakes in boiling water to cover in Dutch oven 10 minutes; drain and return to Dutch oven. Add potato, and keep warm.
- Melt butter in a heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in remaining 3/4 teaspoon salt and pepper. Pour over vegetables, and toss gently. Serve immediately.
- Note: To make ahead of time, spoon creamy mixture into a lightly greased 11- x 7-inch baking dish. Chill until ready to serve. To reheat, bake at 350º for 10 to 15 minutes.
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