Creamed Swiss Chard


1 1/2 tablespoons butter

1 cup diced onions

1 teaspoon minced garlic

1 pound fresh Swiss Chard, cleaned and chopped into thin ribbons (you can use the tender part of the stems as well)

1 1/2 cups heavy cream

1/2 cup grated Parmesan

1 cup dried or fresh biscuit crumbs (bread crumbs are fine substitute)

1 1/2 tablespoons fresh tarragon (dried will work, but reduce amount to 1 teaspoon

1 1/2 teaspoons salt

1 teaspoon coarse ground pepper

1. Melt butter in a large, heavy-bottomed saucepan. Saute onion in butter until its soft and starting to turn golden

2. Add garlic and cook gently for a few minutes. Add the chopped Swiss chard and give it all a good stir. Pour in cream and let simmer for five minutes or so, then add grated cheese. biscuit crumbs, tarragon, salt, and pepper. Gently stir to combine everything. The thickness of the mixture can be adjusted by adding a little extra milk or cream.

3. Cook for about 10 minutes, occasionally stirring gently until the chard is tender and the mixture has a pleasing, thick consistency. Adjust salt and pepper to taste