Creamed Chard with Spring Onions

July 6, 2013

I eagerly await the start of our CSA bag in June each year because I know the first few bags will contain Swiss chard and spring onions (kind of a cross between regular onions and scallions), which means I can make this little bit of deliciousness! The recipe was included in the weekly newsletter from Porter Farms when we first started getting their CSA bag back in 2010, and I decided right away that it was a keeper and saved it in my binder-cookbook.

Chard is a mild green similar to spinach, and this side dish is in fact very much like creamed spinach. But I find that this is lighter than most creamed spinach recipes because it’s made with milk and not cream, and the spring onions give the flavor some extra punch. The chard also retains more of its texture even when wilted, so it’s not just soft and gloppy (lol). Overall highly recommended, even by my husband, who doesn’t usually rave about veggie side dishes!

Creamed chard with spring onions

Serves 4


  • 1  bunch Swiss chard (about 1 pound), thick stems removed and leaves sliced into ribbons
  • 3  spring onions (white and some green parts), thinly sliced
  • 3  tablespoons butter
  • 3  tablespoons flour
  • 1¼  cups milk
  • Salt
  • Pepper


  1. Wash chard but do not dry. Place in large pot and cook over high heat, covered, stirring occasionally, until wilted, about 6 minutes. Drain in colander, pressing out excess liquid.
  2. Wipe out the pot that was used to cook the chard and melt butter over medium-low heat. Add onions to pot and cook, stirring occasionally, until softened, about 6 to 8 minutes.
  3. Meanwhile, in small saucepan, heat milk until warm, stirring occasionally.
  4. Add flour to onions and cook for 2 minutes, stirring constantly. Add warm milk in steady stream, stirring constantly until thickened, 3 to 4 minutes. Stir in chard and salt and pepper to taste and cook until heated through. Serve immediately.

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