Creamed Chard

Our Creamed Chard makes the perfect accompaniment to roast chicken, pot roast or any steak dish. Pair it with Peter Vella Chablis if you are serving it with chicken, or else with Peter Vella Burgundy to complement steak or pot roast.

Ingredients (serves 4)

1 Tbsp.	Olive oil
1	Shallot, thinly sliced
1	Bunch green chard, well rinsed with stems removed
2 Tbsp.	Butter
1 Tbsp.	Flour
1 ½ cups	Whole milk
½ tsp.	Salt
¼ tsp.	Pepper
¼ tsp.	Nutmeg

Directions

In a large, deep skillet, heat the olive oil over medium-high heat.
Add the sliced shallot and cook until slightly browned.
Add the chard and cook for five minutes. Cover skillet and take off heat. Let stand.
In a medium sized sauce pan, over medium heat, melt the butter and add the flour.
Let the flour mixture sizzle for one minute, while stirring constantly.
Stir in the milk, salt, pepper and nutmeg.
Heat and stir until the mixture thickens and slightly bubbles.
Add the cooked chard to saucepan and cook for five minutes.
Remove and serve as a delicious side dish.

This Creamed Chard pairs perfectly with our Chablis, which has a clean, refreshing taste that is accented by soft floral notes and a smooth finish.