This post may contain affiliate links. Read our disclosure policy here.
Do you need a new recipe to fold into your fall meal plans? This Creamed Swiss Chard recipe is an easy way to incorporate seasonal leafy greens into your favorite cheesy fall casseroles.
Creamy Fall Comfort Straight From the Farmers Market
As the season transitions into more cooler weather, we’ll start to see more fall crops. This means squash and apples, of course, but also a return of sweet leafy greens!
Swiss chard is one of my favorites. It’s just so versatile! It holds up to being cooked, but is also tender enough to eat raw. The large leaves mean that you can easily use them as a lettuce wrap. The mild flavor means it can easily be used as a replacement for spinach. There’s nothing it can’t do!
One seeming constant, however, is the pairing of chard with rich, creamy dishes. That could mean white beans, eggy custards, or cheesy, creamy casseroles. And that’s where this recipe comes in!
Farmers Market Ingredients and Substitutions
Swiss Chard
Swiss chard, or simply chard, is a leafy green vegetable that’s closely related to beets. Both the leaf and the stem are edible, but should be cooked differently. The leaves wilt quickly, like spinach, whereas the stems take a little bit more cooking to break down and soften.
This recipe only uses the leafy parts, but don’t throw out the stems! They’re delicious in their own right. Try adding them to a loaf of my Farmers Market Celebration Bread or use them to bump up the vegetable content of any recipe that uses shredded veggies.
Swiss chard typically refers to the white stemmed varieties. You may also see references to rainbow chard and rhubarb chard; these names only refer to the stem colors, and there is no flavor difference between these varieties. Use them interchangeably.
Garlic
Using fresh garlic is a must in this recipe! While I’m a big fan of the convenience of the Trader Joe’s frozen garlic cubes, and I use garlic powder all the time in spice mixes, the aromatic and pungent qualities of fresh garlic cannot be matched when garlic is a featured flavor.
Do you know the differences between hard neck garlic and soft neck garlic? I’ve got answers to all your garlicky questions over here!
Bacon
Do you have a rancher or butcher at your farmers market? While still not common, I’m seeing more and more ranchers at farmers markets across the country, even here in Alaska! Some of the best bacon I’ve ever eaten has come from the farmers market, so I encourage you to check it out.
Tips and Tricks
One of the things I love about this recipe is that you can bake it as one giant casserole or as individual servings in ramekins. Who doesn’t love getting their own personal serving dish? Its just so fun! If you choose the individual ramekin route, your bake time will be a little bit shorter, by about 5-10 minutes, so keep an eye on them so the breadcrumb topping doesn’t burn.
I try not to collect things just for the sake of things, but having a set of 1 cup ramekins is a kitchen essential. Consider them to be a multitasker: they can be used as meal prep bowls, baking dishes, or even ice cream bowls. Bonus points if they’re cute! If you’re in the market for a set, be sure that they’re oven safe to at least 450º Fahrenheit. I’ve seen a lot of cute options out there, but they’re not fully oven safe so I refuse to buy them.
Serving Suggestions
Creamed Swiss Chard is pretty rich, so I like to pair it with lighter mains when I’m making my meal plans. It’s great alongside some simple grilled chicken, white fish, or even pork chops. Keep it simple, though, since the chard is really the star of the show.
This recipe also fits right in to your Thanksgiving spread. It’s certainly easy enough to be made the same day as the big meal, but this does make for an excellent make-ahead recipe. Instead of making the whole casserole, assemble the sautéed swiss chard and the béchamel sauce, then cover with plastic wrap and refrigerate overnight. The next day, pull the casserole from the fridge, let it come to room temperature, then add the parmesan bread crumb topping and bake. The make ahead option makes this Creamed Swiss Chard a great option for the upcoming holidays!
But what about the leftovers?
Leftover Creamed Swiss Chard can be stored in an airtight container in the refrigerator for up to three days. I’ll warn you ahead of time, though, that the parmesan breadcrumb topping won’t be crispy when reheated. Still tastes good, but a different texture.
Creamed Swiss Chard with Parmesan Breadcrumbs
This Creamed Swiss Chard recipe is an easy way to incorporate seasonal leafy greens into your favorite cheesy fall casseroles.
Ingredients
Creamed Swiss Chard
- 4 slices of bacon, cut into ½ inch pieces
- 4 cloves garlic, sliced
- 3 tbsp all purpose flour
- 1 cup whole milk
- 2 bunches swiss chard, stems removed and leaves sliced into strips
- Salt and pepper, to taste
Parmesan Breadcrumb Topping
- 1 cup Panko breadcrumbs
- ½ cup Parmesan cheese, shredded
- ¼ cup butter, melted
Instructions
- Preheat oven to 350°F
- Render the bacon by adding it to a large sauté pan on medium heat. Allow the fat to melt and the bacon to get crispy; this will take about 6 to 7 minutes. Use a slotted spoon to pull the crispy bacon pieces out of the pan and leave the rendered fat behind.
- Sauté the garlic for a couple minutes until soft and just turning golden brown. Again, use a slotted spoon to pull garlic from the pan, leaving the bacon fat behind.
- Make a roux by adding the flour to the bacon fat, and whisk together until a smooth paste forms. Cook the flour mixture until it turns a dark golden brown, about 3 minutes. Slowly whisk in the whole milk, a couple tablespoons at a time, until all the milk is incorporated. Cook for an additional 5 minutes or until the béchamel sauce begins to thicken.
- Add the reserved bacon and garlic to the béchamel sauce. Add the sliced swiss chard on top and cover the pan. Cook until the chard has fully wilted down, about 5 minutes.
- While the chard is wilting, mix together the parmesan breadcrumb topping. In a small bowl, combine the breadcrumbs, parmesan, and melted butter. mix until all the butter has been absorbed into the mixture.
- Once the chard has wilted, stir to combine with the béchamel sauce. Transfer to an 8x8 baking dish or individual ramekins. Top with the parmesan breadcrumbs and bake in the oven for 15 to 20 minutes or until breadcrumb topping is golden brown.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 384Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 909mgCarbohydrates: 32gFiber: 3gSugar: 6gProtein: 16g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
