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Individual Baked Creamed Swiss Chard

This twist on creamed spinach uses Swiss chard instead, which has an earthier flavor and more texture than its leafy counterpart.

Serves 8
Ready in 45 mins
Prep time 20 mins
Cooking time 25 mins
206 calories per serving


> cooking spray
> 4 (8 oz) containers cleaned and chopped Swiss chard
> 1 (8 oz) pkg cream cheese
> 2 tbsp butter
> 1 tbsp minced garlic
> 3/4 cup half and half
> 3/4 cup grated Parmesan cheese


Preheat the oven to 400ºF. Coat 8 (6 oz) ramekins with cooking spray. Place ramekins onto a rimmed baking sheet. If using Swiss chard bunches, remove the stems from the Swiss chard leaves and thinly slice into ribbons. Cut the cream cheese into chunks.
In a large skillet, melt the butter on medium-high. Add the Swiss chard in batches, stirring until each batch is wilted. Cook 5 min., until chard is cooked. Season with salt (in moderation) and pepper. Stir in the garlic and cook 30 sec. Reduce heat to medium and stir in the cream cheese until melted and combined.
Transfer mixture into prepared ramekins. Divide the half and half between ramekins and top each one with Parmesan. Bake 15 min., until bubbly.


To prepare in advance, follow the recipe to step 2 and refrigerate up to 3 hours. Continue with step 3 and bake just before serving.

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