Alex Roberts recipe for creamed Swiss Chard with Jalapeno

Creamed Swiss Chard with Jalapeno

By Alex Roberts (makes 8 servings)

MN Spoon Boemer Brisket97

Photo by Kevin Kramer


  • 2 pounds Swiss chard
  • 3 cups creme fraiche
  • 2 tablespoons shallot, finely chopped
  • 2 tablespoons jalapeno, seeded, finely chopped (for more spice, add seeds to taste)
  • 2 tablespoons olive oil
  • A very small pinch of freshly grated nutmeg
  • Sea salt to taste


Remove leaves of the chard from its stems. Blanch the leaves in a large pot of boiling salted water for 30 seconds; drain. When cool enough to handle, squeeze out excess liquid, roughly chop, and set aside. You should have about 4 cups cooked chard.

MN Spoon Boemer Brisket90

Photo by Kevin Kramer

Saute the shallot and jalapeno in the olive oil over medium-low heat, stirring frequently until soft but not browned.

Add the nutmeg, chard, and creme fraiche. Simmer on medium heat, stirring gently until well-combined and starting to thicken (approximately 5 minutes).

Add salt to taste; add more jalapeno seeds if too mild. Serve warm. The recipe is also good when cooled and reheated.

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