Lemon-Garlic Swiss Chard

Photo: Johnny Autry; Styling: Cindy Barr
This dish pairs nicely with steak or seared scallops.

Yield:

Serves 4 (serving size: about 1/2 cup)

Recipe from

Nutritional Information

Calories 61
Fat 4.1 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 2.7 g
Carbohydrate 5 g
Fiber 1.8 g
Cholesterol 1 mg
Iron 2 mg
Sodium 256 mg
Calcium 78 mg

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
12 cups Swiss chard, chopped (about 10 ounces)
2 tablespoons water
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 teaspoons shaved fresh Parmesan cheese

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; sauté 2 minutes or until garlic begins to brown. Add Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in lemon juice and pepper. Sprinkle with cheese.

VARIATION 1 Quick Caramelized Onions: Heat a large nonstick skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add 2 cups sliced yellow onion and a dash of baking soda; cook 10 minutes or until browned. Add 12 cups chopped Swiss chard and 2 tablespoons water to pan; cook 3 minutes or until chard wilts. Stir in 2 teaspoons sherry vinegar and 1/4 teaspoon freshly ground black pepper. Serves 4 (serving size: about 1/2 cup) CALORIES 64; FAT 1.4g (sat 0.2g); SODIUM 253mg

VARIATION 2 Golden Raisins and Pine Nuts: Heat a large nonstick skillet over medium heat. Add 3 tablespoons pine nuts to pan; cook 3 minutes or until browned, stirring frequently. Remove nuts from pan. Add 1/4 cup golden raisins and 1/4 cup water to pan; cook 1 minute. Add 12 cups chopped Swiss chard; cook 3 minutes or until chard wilts. Stir in 2 teaspoons white wine vinegar. Sprinkle with pine nuts. Serves 4 (serving size: about 1/2 cup) CALORIES 90; FAT 4.6g (sat 0.4g); SODIUM 231mg

VARIATION 3 Warm Bacon Vinaigrette: Heat a medium nonstick skillet over medium heat. Add 2 slices applewood-smoked bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add 2 teaspoons cider vinegar and 1/4 teaspoon freshly ground black pepper to pan, stirring with a whisk. Pour vinegar mixture over 6 cups chopped Swiss chard; toss. Serves 4 (serving size: about 1/2 cup) CALORIES 39; FAT 2.4g (sat 0.9g); SODIUM 225mg

Note:

Carolyn Tesini,

January 2013