Creamed Swiss Chard with Mushroom and Feta
Elevate your side dish game with this creamy, flavor-packed recipe for Creamed Swiss Chard with Mushroom and Feta. Tender Swiss chard is combined with sautéed cremini mushrooms, sweet yellow onion, and garlic, then enveloped in a luscious, velvety sauce made with heavy cream and a hint of nutmeg. The addition of crumbled feta cheese adds a tangy, salty flair that perfectly complements the earthy vegetables. This versatile dish, ready in just 40 minutes, is ideal as a luxurious side or served over grains for a hearty vegetarian meal. Packed with nutrient-rich greens, rich umami flavors, and a pop of cheesy goodness, this recipe is a decadent yet wholesome addition to any meal. Perfect for fans of creamy vegetable dishes, it’s sure to become a favorite for weeknight dinners or holiday feasts!
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Recipe Information
Ingredients
- 1 bunch Swiss chard
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 8 ounces (sliced) Cremini mushrooms
- 1 tablespoon All-purpose flour
- 1 cup Heavy cream
- 1 cup Vegetable broth
- 4 ounces (crumbled) Feta cheese
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the Swiss chard thoroughly under cool running water to remove any grit. Separate the stems from the leafy greens. Slice the stems into 1/2-inch pieces and roughly chop the leafy greens.
Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced cremini mushrooms to the skillet. Sauté for 5-7 minutes, until the mushrooms release their liquid and begin to brown.
Sprinkle the all-purpose flour over the mushroom-onion mixture. Stir well to evenly coat the vegetables with the flour.
Slowly pour in the heavy cream and vegetable broth, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 2-3 minutes, until slightly thickened.
Add the Swiss chard stems first, cooking for 2-3 minutes to soften. Then, stir in the chopped chard leaves and cook for an additional 3-5 minutes, until wilted and tender.
Reduce the heat to low and stir in the crumbled feta cheese. Season with nutmeg, salt, and black pepper, adjusting to taste.
Serve immediately as a side dish or over cooked grains for a hearty vegetarian meal.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 14.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 767 mg | 59% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
