Recipe adapted from thespruceeats.com
- 2 bunches Swiss chard
- 3-4 slices bacon diced
- 1/4 to 1/2 cup red onion finely chopped
- 1 clove garlic mashed and finely minced
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 cup half-and-half or whole milk
- 1 pinch nutmeg
- kosher salt to taste
- freshly ground black pepper to taste
- Gather the ingredients.
- Wash chard and cut off thicker stems. Thinly slice the stems and chop leaves into 1/2- to 1-inch pieces.
- Steam or boil the stems for about 5 minutes.
- Then add chard and cook until wilted, about 4 minutes longer.
- Drain well, squeezing out excess moisture if necessary.
- In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside.
- Add onion and garlic and cook until onion is tender.
- Stir in the cooked drained chard and the reserved bacon; set aside.
- In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly.
- Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
- Add about 1/2 of the sauce to the chard, stirring to blend.
- Stir in more or all of the remaining sauce mixture, as desired.