Swiss Chard Ribs in Cream Sauce
Transform humble Swiss chard ribs into a decadent dish with this creamy, cheesy recipe that’s perfect as a side or light main course. "Swiss Chard Ribs in Cream Sauce" combines tender, blanched chard stems with a luscious Parmesan-infused cream sauce, seasoned with garlic, nutmeg, and black pepper for a sophisticated flavor profile. This recipe utilizes a simple roux technique to create a velvety sauce that clings perfectly to the vegetables, making it both creamy and comforting. Ready in just 40 minutes, this elegant dish is best served warm, garnished with fresh parsley, and pairs beautifully with crusty bread or as a rich topping for pasta. Whether you're looking to minimize waste by utilizing Swiss chard stems or seeking a show-stopping accompaniment for your table, this recipe turns everyday ingredients into a gourmet experience.
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Recipe Information
Ingredients
- 300 grams Swiss chard ribs (stems)
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves
- 1 tablespoon All-purpose flour
- 1 cup Whole milk
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 pinch Nutmeg (optional)
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Wash the Swiss chard thoroughly and separate the ribs (stems) from the green leaves. Reserve the leaves for another recipe. Trim any tough edges and cut the ribs into 4-inch lengths or bite-sized pieces as desired.
Bring a large pot of salted water to a boil. Add the Swiss chard ribs and blanch them for 3–4 minutes until tender but still slightly firm. Drain and set aside.
In a large skillet, melt the butter over medium heat. Mince the garlic cloves and add them to the skillet. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
Sprinkle the flour over the butter and garlic mixture, whisking constantly to make a roux. Cook the roux for 1 minute to eliminate the raw flour taste.
Slowly pour in the whole milk while whisking continuously to ensure no lumps form. Add the heavy cream and bring the mixture to a gentle simmer, stirring occasionally until the sauce begins to thicken, about 4–5 minutes.
Stir in the grated Parmesan cheese, salt, ground black pepper, and a pinch of nutmeg (if using). Mix well until the cheese is melted and the sauce is velvety smooth.
Add the blanched Swiss chard ribs to the skillet, tossing to coat them evenly in the cream sauce. Allow them to simmer in the sauce for 3–5 minutes, so they absorb the flavors.
Taste and adjust seasonings if needed. Transfer the mixture to a serving dish and optionally garnish with freshly chopped parsley.
Serve hot as a side dish or enjoy it as a main course with crusty bread or pasta.
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 15.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 897 mg | 69% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1536 mg | 33% | |
*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.
