Creamy truffled swiss chard

Truffle Creamed Chard

Given that steak is such a dense heavy dish I never fully understood why steakhouse sides are always so heavy. Don’t get me wrong, I love me a good baked potato with butter, sour cream, cheddar, bacon and chives, but it’s not exactly what I’d call a contrast up against a big hunk of grilled meat.

Creamed chard with a little Gruyere spinkled on topCreamed spinach is one of those steakhouse sides that I’ve always loved in theory (what’s not to like about a veggie that consists of more cream and butter than spinach?). But every time I tried to order it (usually in a steakhouse) I was so filled up by the headline act that the thick cloying side just didn’t work for me.

For my version, I went with another green veggie that has a bit more texture that could stand up to the bechamel. Instead of cream, I used milk, although you’re welcome to put the cream back in if you’ve been feeling a little skinny lately. I added gruyere to give it some more depth and a nice crusty top and since steak dinners have a certain decadence about them, I added some earthy truffle oil and shaved black truffles.

Honestly though you could leave the shaved truffles ($15 an ounce) out as a few drops of the truffle oil adds plenty of flavour at a much more reasonable price. Also, if you’ve never used truffle oil before, be careful, a little goes a long way and I find that too much oil makes stuff taste rather unpleasant.

for bechamel
1 Tbs butter
1 Tbs flour
2/3 C milk (use 1/3 C milk and 1/3 C cream for something creamier)
1/2 tsp salt
1/4 tsp truffle oil

for the creamed chard
2 C cooked squeezed and chopped swiss chard (about 1 bunch)
1/2 C grated Gruyere
fresh ground black pepper
1 oz shaved black truffle (optional)

Melt the butter in a small saucepan over medium low heat. Add the flour and stir together to form a paste, continue to stir and cook for a minute or two. Take the pan off the heat and with a whisk in hand, add the milk and whisk until all the chunks of roux have dissolved.

Put the pan back over medium heat and stir with a silicon spatula making sure to scrape up the bottom and sides of the pan to keep the bechamel from burning. Add the salt and continue to cook and stir until it’s about the consistency of gravy. Take it off the heat then add the truffle oil stirring to combine.

For the chard, seperate the white stems from the leafy part and boil the stems in salted water until almost tender. Add the leaves and blanch for about 1 minute. Drain and rinse with cold water until it’s cool enough to handle. Grab a handful of chard and squeeze out enough water so the leaves aren’t watery.

Chop the chard up and add it to a bowl with the bechamel and about 1/4 cup of grated Gruyere. Mix in some fresh ground black pepper and taste for salt (adding more if need be). Add in the shaved black truffle then divide between 4 ramekins. Top with the rest of the Gruyere and put it under a broiler until the sauce is bubbly and the cheese is melted and brown.

Sprinkle a bit of fleur de sel on top and serve.

  • http://manggy.blogspot.com/ Manggy

    Well, shaved truffle would have made this one extremely decadent steakhouse! This looks so appetizing :)
    I’m not much of a steak eater, but I do love me some good baked potato :)

  • http://manggy.blogspot.com manggy

    Well, shaved truffle would have made this one extremely decadent steakhouse! This looks so appetizing :)
    I’m not much of a steak eater, but I do love me some good baked potato :)

  • http://www.souvlakiforthesoul.com/ Peter G

    Marc, you didn’t use cream but you made bechamel! I like that idea..not sure how much “healthier” it is but still delicious. A great side to a hearty steak dinner.

  • http://www.souvlakiforthesoul.com Peter G

    Marc, you didn’t use cream but you made bechamel! I like that idea..not sure how much “healthier” it is but still delicious. A great side to a hearty steak dinner.

  • http://www.noblepig.com/ noble pig

    I love steakhouse sides…the heavier th better…I’m so horrible like that! This looks wondy-ful!

  • http://www.noblepig.com/ noble pig

    I love steakhouse sides…the heavier th better…I’m so horrible like that! This looks wondy-ful!

  • http://allthingsnice.typepad.com/ syrie

    Looks and sounds gorgeous. What kind of truffle oil to you use?

  • http://allthingsnice.typepad.com syrie

    Looks and sounds gorgeous. What kind of truffle oil to you use?

  • http://voodoolily.blogspot.com/ Heather

    zomg I must try this! I make a gratin from my greens all the time, but this seems, I dunno, more orgasmic? Win.

  • http://voodoolily.blogspot.com Heather

    zomg I must try this! I make a gratin from my greens all the time, but this seems, I dunno, more orgasmic? Win.

  • http://www.cococooks.blogspot.com/ courtney

    I agree with the sides offered. This looks incredible.I have just really discovered chard this year and I can say I much prefer it over spinach.

  • http://www.cococooks.blogspot.com courtney

    I agree with the sides offered. This looks incredible.I have just really discovered chard this year and I can say I much prefer it over spinach.

  • Marc

    Manggy, yea a little over-the-top. I guess I could have topped it off with some Beluga caviar and gold leaf, but I’m on a budget;-)

    Peter G, everything is relative right? And this looks like an undressed salad next to creamed spinach… or at least that’s what I tell myself;-)

    Noble Pig, yea i think I’m with you at heart, but something about eating cream and butter with a sprinkling of vegetables just sounds wrong…

    Syrie, I just used cheapo white truffle infused olive oil from Whole Foods.

    Heather, that sounds about right. Maybe even tantric if you used cream;-)

    Courtney, I think chard has some of it’s own umami, it definitely has more texture and flavour than spinach.

  • Marc

    Manggy, yea a little over-the-top. I guess I could have topped it off with some Beluga caviar and gold leaf, but I’m on a budget;-)

    Peter G, everything is relative right? And this looks like an undressed salad next to creamed spinach… or at least that’s what I tell myself;-)

    Noble Pig, yea i think I’m with you at heart, but something about eating cream and butter with a sprinkling of vegetables just sounds wrong…

    Syrie, I just used cheapo white truffle infused olive oil from Whole Foods.

    Heather, that sounds about right. Maybe even tantric if you used cream;-)

    Courtney, I think chard has some of it’s own umami, it definitely has more texture and flavour than spinach.

  • http://asweetfantasy.blogspot.com/ Tarah

    Omg, I know what you mean.

    When ever I go to a steakhouse, I’m usually craving the sides. However, they’re always overly loaded with butter and or cheese that it just unbelievable! But I eat it anyways, sadly..

    You dish looks like a delicious side that I’d eat anytime ;P

  • http://asweetfantasy.blogspot.com/ Tarah

    Omg, I know what you mean.

    When ever I go to a steakhouse, I’m usually craving the sides. However, they’re always overly loaded with butter and or cheese that it just unbelievable! But I eat it anyways, sadly..

    You dish looks like a delicious side that I’d eat anytime ;P

  • Pam

    Oh why didn’t you post this back in May when I was getting chard every week in my CSA???

  • Pam

    Oh why didn’t you post this back in May when I was getting chard every week in my CSA???

  • http://closetcooking.blogspot.com/ Kevin

    That looks really good. I have never had truffle and I have not been able to find it… It sounds like it would be good without the truffle as well.

  • http://closetcooking.blogspot.com/ Kevin

    That looks really good. I have never had truffle and I have not been able to find it… It sounds like it would be good without the truffle as well.

  • http://www.tartelette.blogspot.com/ Tartelette

    Swiss chard in bechamel is a childhood favorite and adding truffle oil makes it an instant adult favorite!

  • http://www.tartelette.blogspot.com Tartelette

    Swiss chard in bechamel is a childhood favorite and adding truffle oil makes it an instant adult favorite!

  • http://www.weareneverfull.com/ We Are Never Full

    whoa. i think i just gained weight looking at that picture. i’m drooling. marc, this is a WINNAH!

  • http://www.weareneverfull.com We Are Never Full

    whoa. i think i just gained weight looking at that picture. i’m drooling. marc, this is a WINNAH!

  • http://privatcooking.iiabblog.com/ debra q. holliday

    I have numerous troubles with my web browser Charlie on your website. The gremlins are in the page :).

  • http://privatcooking.iiabblog.com/ debra q. holliday

    I have numerous troubles with my web browser Charlie on your website. The gremlins are in the page :).

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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