Creamed Swiss Chard With Mushroom and Feta

Total Time
Prep 20 mins
Cook 20 mins

You'll need a stick blender for this. Swiss chard is similar in flavor to spinach, so this can be adapted using fresh spinach. It makes a great side dish or baked potato topping. You can double the quantities and then use the rest in different ways: 1. Add some veg stock or bouillon to turn it into a tasty soup. 2. Use any leftover creamed chard to make a quick and delicious pasta sauce - just saute some bacon or warm up some smoked salmon, add creamed Swiss chard to heat it, and serve over a flat pasta that holds sauce nicely, like tagliatelli or linguini, and top with shavings of parmesan. 3. Use it as a simple topping/sauce for freshly grilled fish fillets.

Ingredients Nutrition


  1. Rinse the fresh chard leaves very well, trim the stalk ends, and separate the leaves from the stems/stalks on each side. Chop the stalks into pieces of about 1cm to 2cm. Roughly chop the leaves.
  2. In a saucepan heat the oil, masala and onion to medium. Stir and cook for a few minutes.
  3. Add chopped chard stems, butter, mushrooms, garlic, nutmeg, salt and white pepper. Continue sauteeing and stirring on medium heat until the chard stems and mushrooms are soft.
  4. Add the water and chard leaves, give a good stir and put the lid on for a few minutes to steam the leaves until competely wilted.
  5. Pulse using a stick blender in the saucepan, slowly adding cream, until the creamed chard is the consistency you require. This is where your skill and personal preference come in! I prefer my chard to retain some chunky texture of mushroom and chard stems in a creamy green base.
  6. Finally stir in the feta cubes and allow them to slightly melt in the warm vegetables.
Most Helpful

5 5

Delicious! Since I intended to serve it with pasta all along, I didn't pulse it particularly finely, I found it very flavourful and we loved this tossed with penne. I made as directed, but like the suggestion of bacon, and would certainly do that another time. Thanks for another excellent recipe, Caroline, made for Spring PAC 2013