Creamed Swiss Chard (Acelgas a la Crema)
Creamed Swiss chard made easy: blanched chard in a creamy onion and garlic sauce, ready in 35 minutes. Tested step-by-step recipe, no bitterness.
Creamed Swiss chard is a side dish of blanched chard folded into a creamy sauce of onion, garlic, and heavy cream. It yields 4 servings, takes 35 minutes in total (15 of prep + 20 of cooking), and uses 1 large bunch of chard (about 600 g). The trick to avoid bitterness: blanch the leaves for 2 minutes in salted boiling water before sautéing.
Instructions
-
Wash and separate leaves and stems
Wash the chard under cold water to remove any dirt. Separate the leaves from the stems with a knife or by pulling the leaf backwards. Cut the stems into 1 cm pieces: they cook separately because they take a little longer than the leaves.
-
Blanch the chard for 2 minutes
Bring a large pot of water to a boil with 1 tablespoon of salt. Add the stems first, wait 1 minute, then add the leaves; blanch everything for 2 more minutes. This step prevents the most common mistake: if you skip it, the chard turns out bitter.
-
Drain and chop
Transfer the chard to a colander. Press with a spoon or with your hands (once cool enough) to squeeze out as much water as possible: if it stays wet, it will water down the sauce. Chop it into coarse pieces.
-
Sauté the onion and garlic
In a wide skillet, heat the butter with the oil over medium heat. Sauté the chopped onion for 4-5 minutes until translucent, add the garlic and cook 1 more minute, making sure it does not brown too much so it will not turn bitter.
-
Sprinkle in the flour and toast for 1 minute
Sprinkle the tablespoon of flour over the sautéed onion and stir constantly for 1 minute to toast it. This removes the raw-flour taste and helps the sauce thicken without lumps.
-
Add the cream, milk, and nutmeg
Pour in the heavy cream and the milk little by little, stirring to blend in the flour. Add the nutmeg, salt, and pepper. Cook over low heat for 2-3 minutes until the sauce thickens slightly. Do not let it boil hard: the cream can split.
-
Fold in the chard and cook for 5 minutes
Add the drained, chopped chard to the sauce and mix well. Cook for 5 minutes over low heat, stirring occasionally, until everything is hot and the sauce coats the leaves. If you are using corn kernels, add them now.
-
Adjust the seasoning and serve (or gratin)
Taste and adjust the salt, pepper, and nutmeg. Serve hot as a side for roast chicken, fish, or grilled meats. For the gratin version, transfer the mixture to a baking dish, top with 50 g of grated cheese, and broil for 5 minutes until golden.
Did you make this recipe? Leave a rating and help other cooks ★
Foodtastico Tip
Store the creamed chard in an airtight container for up to 3 days in the refrigerator, or freeze it for up to 2 months. Thaw in the refrigerator overnight and reheat over low heat while stirring: if it boils hard, the cream can split.
Nutrition information
| Calories | 210 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 12 g |
| Sugars | 6 g |
| Fat | 16 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Is it acelga a la crema or acelgas a la crema?
It is the same recipe: singular and plural name the exact same preparation in Spanish. The plural form is more commonly searched, but the technique of blanching the chard and binding it with a creamy sauce does not change.
How do I keep the chard from tasting bitter?
Blanch it for 2 minutes in salted boiling water and drain it well before sautéing. That step removes most of the leaf's natural bitterness; skipping it is the most common mistake in this recipe.
Can I use spinach instead of chard?
Yes, the technique is the same: just reduce the blanching to 1 minute because spinach is more delicate. Mixing half chard and half spinach also works very well.
What can I use instead of heavy cream?
You can use evaporated milk, a plant-based cream, or a light béchamel made with the same flour and more milk. The result is less rich but just as creamy.
Can creamed Swiss chard be frozen?
Yes, for up to 2 months in an airtight container. Thaw in the refrigerator overnight and reheat over low heat while stirring: the cream can split if it boils hard.
What main dish goes well with this side?
It pairs very well with roast chicken —such as sheet-pan lemon chicken—, fish, or grilled meats. In Mexico it is often served with corn kernels mixed in and, sometimes, topped with cheese and browned.
You might also like
– /5
No ratings yet — yours can be the first.
Ratings and comments will be available very soon.
Comments
No comments yet. Tried the recipe? Tell us how it turned out.