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Lilly’s Table

 
 
Carrot Top Carrots
© Lillys-Table.com Photo of Roasted Chard Stalks with Creamed Greens
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Roasted Chard Stalks with Creamed Greens

from Mango Brie Quesadillas with Creamed Chard Stalks & Carrot Top Carrots, the Week of April 15, 2012.
View the previous recipe for this meal.

The stalks of chard rarely get the attention they deserve. Imagine a softer celery with a hint of chard leaf flavor roasted until tender and then smothered in a puree of creamed chard. Consider a bunch of chard about 6-8 leaves depending on their size. This recipe is playful, so adjust the ingredients a bit depending on what you have available.

Ingredients

  • 1 bunch chard, with big long stems attached
  • 2 tablespoons olive oil, divided
  • ¾ teaspoon salt, divided
  • 1 pinch black pepper, more to taste
  • 2 cloves garlic, finely minced
  • ¼ cup broth
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Wash and dry the chard well. Trim the stems off the chard, leaving them long, slicing off any rough ends. Spread in a baking dish and toss with half of the olive oil, half of the salt and pepper.

Bake for 15-20 minutes until the chard is tender and easily sliced with a fork.

Roughly chop the remaining greens. Drizzle the olive oil and minced garlic in a skillet over medium heat. Once you can smell the garlic, toss in the greens and sauté until they are wilted. Transfer to a blender with the broth, cream, salt and pepper. Blend until smooth. Add more or less of each addition depending on the size of your chard leaves and to your personal taste.

Spread the sauce across the soft, roasted chard stalks and bake for another 5-10 minutes until the sauce is hot. In most cases, there will be a bit extra sauce, which is lovely on everything from pasta and grains to fish or meat.

If desired sprinkle the top with the grated parmesan, before or after the final bake.