Creamed Swiss Chard with Onions and Fresh Thyme ? Comforting and Simple French

For anyone who participates in any kind of farm share or organic food delivery service, as Adrian and I do, you find yourself needing to get creative when you end up with, say, Swiss chard for the 12th week in a row.  I happen to love Swiss chard, not only because it tastes good but also because of its rich nutritional properties.  However, after its ninth or tenth appearance in our box, I grew desperate to find a way to make it appetizing again.  After sauteing it with everything I could think of, rolling it into dolmas, throwing it in pastas, and baking it in quiches, there it was in our box again, and I thought of something:  creamed chard.  Why not?  After all, I love creamed spinach.  It is comforting and a little decadent, but still a solid way to get those vitamins and iron.

Because I also love creamed onions, and I had just gotten some really nice sweet white onions from the farmer’s market, I decided I would incorporate them into this recipe for texture and sweetness.  Although there is butter in this recipe as well as cream, there isn’t that much of either one, but if you are concerned, use olive oil and milk instead.  I am of the philosophy to use the real deal and just eat a little less, but you make the call.  Either way, I am willing to bet that even veggie-phobes could learn to love this dish.

If you prefer, you can make this same dish with spinach, using the exact method below, or even kale, if you blanched it first, since it has a bit more of a bite.  It would also be delicious if you used mushrooms instead of onions.

Ingredients

Heat a large, stainless skillet over medium heat.  Add the butter, the thyme, and the onions and a pinch of salt.  Saute until the onions become soft and translucent, about 6-7 minutes.  Add the garlic and saute another minute or so.  Add the Swiss chard and saute until it wilts, stirring constantly, about 3 minutes.

Add the flour and stir to incorporate for a minute or so.  Then, add the cream and stir well, scraping any cooked bits from the bottom of the pan.  Reduce the heat to low and continue to stir until the cream has thickened to your liking.  Taste for seasoning and serve immediately.  Serves four.