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Lemon-Garlic Swiss Chard

Photo: Johnny Autry; Styling: Cindy Barr
Yield Serves 4 (serving size: about 1/2 cup)
This dish pairs nicely with steak or seared scallops.

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

Nutrition 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

How to Make It

  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.

  2. 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 4g (sat 2g); SODIUM 253mg

  3. 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 6g (sat 4g); SODIUM 231mg

  4. 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 4g (sat 9g); SODIUM 225mg