I get the draw of the steakhouse – Perfectly cooked steak and tasty sides – but it’s not really my thing. With how much I cook at home, I opt for restaurants that are serving food that I haven’t even imagined creating. So when I want a steakhouse dinner, I’d rather make it at home. Complete with a baked potato and creamed chard.
No one will know that this creamed chard with garlickly breadcrumbs is gluten-free and dairy-free.
Yeah yeah I know people say that all the time. But stay with me. I am a dairy lover. I put half and half in my coffee every morning, and we have a large drawer in our fridge for cheese. I am not dairy-free.
But for this creamed chard, which I created for my Steakhouse In Your House Class that I’ll be teaching this week, I wanted to make sure I could do it sans dairy for my dairy-free participants. I was delighted with how well it turned out. I did not miss the dairy and I am, as I mentioned above, not dairy-free and super picky about dairy subs.
The garlicky breadcrumbs that top this creamed chard are optional, but I love the texture they add. I used packaged gluten-free breadcrumbs but pork panko would work if you’d like to keep it grain-free, or simply use any bread blitzed into crumbs.
what you need to make creamed chard with garlicky breadcrumbs:
- swiss chard (spinach or any leafy green would work. Kale needs to cook a bit longer)
- olive oil, butter, or dairy-free butter like Miyokos (it’s really good)
- shallot or onion
- chicken broth
- cream cheese or dairy-free cream cheese like Kite Hill
- garlic powder
how to make creamed chard with garlicky breadcrumbs:
- Brown and season the breadcrumbs, then remove them and wipe out the pan.
- In the same pan, sauté the shallot and garlic, and then add the chard .
- Once the chard is wilted, add the chicken broth and dairy-free cream cheese and stir until smooth.
It’s really quite easy, and the result is much more complex and decadent than you’d expect from the effort required!Print
creamy and garlicky and as good as your favorite steakhouse
- 3 tablespoons butter, divided
- 1/4 cup breadcrumbs (gluten-free, pork panko, or homemade)
- pinch + 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- pinch black pepper
- 1 large shallot, thinly sliced
- 1 garlic clove, minced
- pinch nutmeg
- 2 big bunches Swiss chard, (about 12 stalks, or 1.5 pounds) roughly chopped and rinsed
- 1 cup chicken broth
- 1/2 cup cream cheese or dairy-free cream cheese
- In a large, high sides skillet, heat 1 tablespoon of butter over medium heat.
- Once the butter is melted, add the breadcrumbs, a pinch of salt, garlic powder, and a few turns of black pepper. Stir until browned, about 2 minutes. (This will vary depending on how toasty your breadcrumbs were to begin with) Remove from the pan and set aside.
- Wipe out the pan and return to the heat. Add the remaining 2 tablespoons of butter.
- Once the butter is melted, add the shallots and cook for about 2 minutes, or until golden brown. Add 1/2 teaspoon salt, the minced garlic and nutmeg and cook for another 30 seconds, or until golden and fragrant.
- Add the rinsed chard, with some of the moisture still clinging to its leaves, to the pan. Cook until wilted, stirring occasionally, about 3-4 minutes.
- Add the chicken broth and cream cheese and stir until smooth.
- Top with the breadcrumbs right before serving.
Keywords: creamed chard
All of the links on zenbelly.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly.