Healthy swiss chard gets the comfort food treatment thanks to a light but creamy sauce topped with crispy garlic panko breadcrumbs that make a recipe so good it’ll give creamed spinach a run for it’s “most-loved side dish” title.
This post is brought to you by McCormick
Swiss chard is one of those wallflower vegetables, sitting in the bleachers at the high school dance while watching the likes of spinach and kale bust their moves with all the hottest admirers.
But just like any wallflower, there comes a time for even the humblest of vegetables to burst out of the shadows and shine all on its own.
And that’s why I declare here and now, it’s high time that swiss chard get it’s dance in the spotlight, and there’s no better place to do so than at the head of the Thanksgiving table.
Growing up I don’t think I ever even had a bite of swiss chard. But like my latent admiration of Brussels sprouts, I’m more than happy to say those days are gone and this super easy, healthy-ish dish is going on my turkey table to balance out my splurging on my mom’s sage-flavored stuffing. I may not have room for my now-famous herb butter turkey! This year may be the year of Thanksgiving sides.
Bring on the turkey side dish disco ball, ’cause we’re gettin’ down tonight.
Compared to arugula, spinach, and any lettuce on the lot, Swiss chard is definitely the most striking in the looks department, and because it’s rich in vitamins A, K, and C, it’s equally, if not more nutritious.
Swiss chard is readily recognizable as a standard leafy green, but the variety that gets my side long glance every.single.time I walk through the produce aisle is the striking rainbow chard, with ribs of every color bleeding into shiny and bright, sturdy leafy greens that could easily be mistaken for Egyptian fans if one were in need.
And for this recipe, I do indeed need…
How to Prepare Swiss Chard for Cooking
Some claim chard to have a bitter bite. Perhaps when bitten into raw, but with cooking, the bitterness fades. And when made into a creamy side dish, this veggie shows even mellow spinach who’s the rising star.
One of the essential methods in preparing swiss chard for cooking is trimming those lovely stems. It seems tragic to do so, what with how striking they are, but that’s where a lot of the bitter bite and toughness hides. Use a sharp paring knife to trim the stems from the leafy greens and roughly chop in prep for sautéeing.
How to Cook Swiss Chard
This creamed chard couldn’t be easier to make. With this recipe you won’t find a cream and flour roux to clump and squelch the tender leaves, turning them into globs of dough. Nope. Instead, this recipe uses a few tablespoons of cream cheese whisked into chicken stock (my homemade version is incredibly easy to make at home) to add a lighter creamed tang in every bite. And better yet, even if leftovers sit in the fridge for a day or three, the creamed sauce is still perfectly pliable and, well…creamy. I can attest.
Chard is surprisingly mellow in flavor, as is the creamed cream cheese. That’s why I rely on a few simple spices to light this veggies way, like ground nutmeg to flavor the creamy, cheesy sauce, and McCormick’s new Black Garlic Seasoning that’s aged for 90 days for a sweeter, garlic taste that gives the crispy panko breadcrumb and parmesan cheese topping it’s memorable crunchy bite. You can always use traditional red-capped garlic powder if you already have it on hand, because your pantry wouldn’t be complete without it.
A Social Friendsgiving
Sharing great food in real life is the centerpiece of Thanksgiving, and even more so in it’s sibling Friendsgiving. And now thanks to Instagram and Facebook, we can share our dinner tables with friends and family no matter where they are.
Share your fave signature dish from your Friendsgiving or Thanksgiving celebrations in McCormick’s online Friendsgiving dinner party with the hashtag #noflavorlikehome. Need more Thanksgiving ideas? McCormick has them, like Apple Bundt Cake, Cranberry Pecan Sweet Potato Wild Rice Pilaf, or try these sweet Cinnamon Streusel Baked Apples.
More Side Dish Recipes That Deserve Your Attention
- Roasted Brussels Sprouts with Pancetta
- The Best Buttery Parsley Potatoes
- 5-Ingredient Stovetop Creamed Spinach
- Dilled Red Potatoes and Peas
- Maple-Chipotle Sweet Potatoes
- Mashed Cauliflower with Parmesan and Chives
- 5-Ingredient Slow Cooker Creamed Corn
- Sweet Carrots with Tarragon
- Green Beans and Shiitake Mushrooms
- Buttermilk Blue Cheese Mashed Potatoes
Easy Creamed Swiss Chard with Garlic Breadcrumbs
The garlic Parmesan breadcrumbs makes more than you'll typically need, but if I'm making it once, I like to make extra to keep on hand and add to other vegetable dishes, pastas, meats or chicken, and even over easy eggs on toast.
- 2 large bunches swiss chard
- 2 tablespoons butter
- 1 garlic clove, pressed or minced
- 1 shallot or small yellow onion, thinly sliced
- 1/2 cup cream cheese
- 1 cup chicken stock
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt and freshly ground black pepper
- For the Garlic Breadcrumbs
- 2 tablespoons butter
- 2/3 cup panko bread crumbs
- 1 teaspoon McCormick Black Garlic Seasoning
- 1/3 cup grated Parmesan cheese
- 1 tablespoon fresh or dried minced parsley
- 3/4 teaspoons kosher salt
- First, prepare the garlic breadcrumbs. Melt the butter in a small skillet over medium high heat. Add the bread crumbs and season with the garlic seasoning and kosher salt. Stir often to be sure the panko toasts to a golden brown but doesn't burn. Remove from heat and cool. Stir in the parsley and Parmesan cheese.
- To Prepare the Swiss Chard
- Trim the tough inner ribs from the stalks of the swiss chard leaves and discard. Roughly chop the swiss chard and set aside.
- Melt the butter in a large skillet over medium heat. Add the garlic and onion and cook for 3-5 minutes until the onions soften, stirring often. Add the cream cheese and the chicken stock and whisk together until the cream cheese melts into the broth and the mixture is smooth. Season with the nutmeg and the kosher salt and freshly ground black pepper and bring to a boil, then reduce to a simmer, stirring continuously until thickened. Add half of the swiss chard and gently fold into the sauce until it wilts and softens, then add the remaining chard and fold into the mix until it softens and reduces as well. Sprinkle the creamed chard with the bread crumbs and transfer to a serving dish.
This recipe is in partnership with McCormick. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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