Creamy sauce with onions and chard
Description
Perfectly complements meat, poultry, and side dishes. This sauce goes especially well with pasta. You can make it creamier by replacing half of the milk with sour cream or heavy cream. You can also add some finely grated Parmesan cheese to the sauce. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
1. Wash the chard and do not dry it. Remove the thick stems and chop the leaves. Place the chard in a large pot and heat over high heat. Cook uncovered, stirring occasionally, until the chard wilts, about 6 minutes. Squeeze out excess liquid from the chard using cheesecloth or a spatula, draining it in a fine-mesh sieve. Let it cool.
- 2
Step 2
2. Heat the milk or cream in a small saucepan over medium heat, stirring occasionally. Chop the white and green parts of the onion. Melt the butter in a large saucepan. Sauté the onion over medium-low heat, stirring occasionally, until softened, about 6 minutes.
- 3
Step 3
3. Whisk in the flour and cook for about 3 minutes. Add warm milk and cook, whisking constantly, until the sauce thickens, for 3 to 4 minutes. Stir in the chard, then season with salt and pepper to taste, and cook, stirring, until the chard is heated through.
- 4
Step 4
4. The sauce can be served with cooked pasta, additionally sprinkled with Parmesan cheese.