• 1 pound of spinach or Swiss chard, stems trimmed
  • 1 cup chicken broth
  • 1 shallot, finely minced
  • 2 teaspoons minced garlic
  • 3 Tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 Tablespoon flour
  • ¼ cup milk
  • ¾ cup heavy cream
  • ¼ teaspoon nutmeg
  • ¾ cup grated Gruyere cheese

A decadent and creamy dish that is loaded with leafy greens
Tales of the Dinner Belle
By Brenda Stanley
I know that when you cook with vegetables you expect the dish to usually be low fat and low calorie, however, my spinach with cream sauce is so tasty and cheesy, you don’t care that this dish is one to splurge on. However, if you are eating low carb, then this dish is perfect for you! It is full of leafy greens. But it’s also full of luscious cream, butter, and cheese. I used to make this dish with spinach, but when my garden had a bounty of Swiss chard this year, I used that and it was wonderful. And I’ve decided that heavy cream makes any recipe delicious. How could it not? The creamy combination of tangy gruyere cheese and sweet nutmeg, is why this dish has become one of my family’s all-time favorite ways to eat those important dark green leafy vegetables- even if it’s not a part of any diet plan.
Belle’s Spinach with Cream Sauce
1 pound of spinach or Swiss chard, stems trimmed
1 cup chicken broth
1 shallot, finely minced
2 teaspoons minced garlic
3 Tablespoons butter
1 teaspoon salt
½ teaspoon pepper
1 Tablespoon flour
¼ cup milk
¾ cup heavy cream
¼ teaspoon nutmeg
¾ cup grated Gruyere cheese
Coarsely chop the spinach/chard. In a large stockpot, bring the chicken broth to a boil. Add the spinach/chard and cook just until it begin to wilt. Drain well and allow to cool. Squeeze all the excess moisture out with paper towels and then place the spinach/chard in the bottom of a small casserole dish that has been sprayed with cooking spray. For the sauce, melt the butter in a saucepan. Add the shallots and garlic and cook just until tender. Add the salt, pepper and flour, whisking continuously. Turn down the heat and then add the milk and cream slowly while you continue to wish until the sauce is thick and creamy. Add the cheese and nutmeg and heat through so the cheese melts. Pour the sauce over the spinach/chard and bake at 350 for 20 minutes.