Creamed Swiss Chard Spinach isn't the only thing that's fabulous "creamed".  Try it with Chard or Kale even!  And, in case you weren't aware...most "creamed" dishes don't have cream in them.  It's milk thickened with a roux. 2  tablespoons unsalted butter 1/4  cup coarsely chopped shallots (2 medium) 1 tablespoon all-purpose flour 1  cup milk 1/2  teaspoon ground nutmeg 1  teaspoon salt 1/4  teaspoon freshly ground black pepper 1 large bunch green Swiss chard (about 1 pound 10 ounces), ribs removed, leaves roughly chopped In a large skillet, melt butter over medium heat. Add shallots, and cook until translucent, about 3 minutes. Add flour, and cook, stirring constantly, for 1 minute. Add milk, nutmeg, salt, and pepper; raise heat to high and cook, stirring constantly, until mixture is reduced by half, about 2 minutes. 2. Add chard, and cook until tender and coated with the thickened milk mixture, 3 to 4 minutes. Serve immediately.