Bacon and Onion Swiss Chard
Swiss chard is readily available June through October. Look for crisp-stalked bunches with firm bright leaves.
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- Calories: 55
- Fat: 2.4g
- Saturated fat: 0.8g
- Protein: 3.5g
- Carbohydrate: 5.7g
- Cholesterol: 4mg
- Iron: 2.1mg
- Sodium: 415mg
- Calories from fat: 37%
- Fiber: 2.1g
- Calcium: 57mg
- 3/4 pound trimmed Swiss chard
- 3 bacon slices, diced
- 2 garlic cloves, minced
- 1/3 cup chopped Vidalia or other sweet onion
- 1/4 cup fat-free, less-sodium chicken broth
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Thinly slice chard; coarsely chop leaves. Toss together; set aside.
- Cook bacon in a large nonstick skillet over medium-high heat for 3 minutes. Add garlic and onion; cook 2 minutes or until tender, stirring frequently.
- Add 1/2 of chard and all of broth to pan. Cover, reduce heat, and simmer 2 minutes or until chard wilts. Repeat procedure with remaining chard.
- Simmer, uncovered, 5 minutes or until chard is tender, stirring occasionally. Stir in vinegar, salt, and pepper. Cook until thoroughly heated.
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