Here's a large photo.
Ingredients:
- 2 bunches, about 2 pounds, Swiss chard, white ribbed or a mixture of colors (rainbow, red, yellow)
- 3 or 4 slices bacon, diced
- 1 clove garlic, mashed and finely minced
- 1/4 to 1/2 cup finely chopped red onion
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup half-and-half or whole milk
- pinch nutmeg
- salt and pepper, to taste
Preparation:
In a medium saucepan over medium heat, cook the diced bacon until crisp; remove and set aside. Add onion and garlic and cook until onion is tender. Stir in the cooked drained chard and the reserved bacon; set aside.
In a saucepan over medium heat, melt butter. Stir in the flour until smooth and bubbly. Add the half-and-half or milk and nutmeg. Cook, stirring, until smooth and thickened. Add salt and pepper, to taste.
Add about 1/2 of the sauce to the chard, stirring to blend. Stir in more or all of the remaining sauce mixture, as desired.
Serves 4 to 6.
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