Garlic Creamed Chard

1. Heat oil in a Dutch oven over medium heat. Add chard stems and cook, stirring often, until softened, 3 to 5 minutes. Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.
2. Cover and cook, stirring once, until tender, about 2 minutes more. Transfer to a colander placed in the sink and press with a wooden spoon to remove excess liquid. Return the chard to the pot, cover and keep warm.
3. Place garlic and butter in a small saucepan over medium heat and cook until the garlic is fragrant but not browned, about 2 minutes. Whisk in flour and cook until bubbling, about 30 seconds.
4. Add milk, salt, pepper and nutmeg; cook, whisking constantly, until thickened, 1 to 2 minutes. Stir the chard into the sauce and serve immediately.

Tips

Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Per serving: 141 calories; 9 g fat (4 g saturated fat, 3 g mono unsaturated fat); 13 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 369 mg sodium; 625 mg potassium

Nutrition Bonus: Vitamin K (463% daily value), Vitamin A (140% dv), Vitamin C (35% dv), Magnesium (24% dv).

Exchanges: 1 vegetable, 1 1/2 fat

Contributed by: EatingWell.com

Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled salmon. To serve with meat dishes, can substitute parve margarine and soy milk.