Creamy Chard And Potatoes

1. 1

   Cook new potatoes in boiling water to cover in a Dutch oven 20 minutes or until tender; drain and cool slightly. Cut new potatoes in half, and keep warm.

2. 2

   Remove and discard ribs from chard. Rinse chard with cold water; drain and shred.

3. 3

   Cook chard, 1/4 teaspoon salt, and onion flakes in boiling water to cover in Dutch oven 10 minutes; drain and return to Dutch oven. Add potato, and keep warm.

4. 4

   Melt butter in a heavy saucepan over low heat; whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in remaining 3/4 teaspoon salt and pepper. Pour over vegetables, and toss gently. Serve immediately.

5. 5

   Note: To make ahead of time, spoon creamy mixture into a lightly greased 11- x 7-inch baking dish. Chill until ready to serve. To reheat, bake at 350u00b0 for 10 to 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.