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Rainbow Chard Sauté

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 15 mins
Yield

Serves 4 (serving size: about 3/4 cup)

If spinach becomes mundane, replace it with chard. When sautéed, the distinctively pungent bitterness cooks away, leaving a savory, wholesome flavor.

Ingredients

  • 1 pound rainbow chard (about 2 bunches)
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce goat cheese, crumbled (about 1/4 cup)

Nutrition Information

  • calories 80
  • fat 5.5 g
  • satfat 1.5 g
  • monofat 2.8 g
  • polyfat 0.5 g
  • protein 3 g
  • carbohydrate 5 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 2 mg
  • sodium 248 mg
  • calcium 64 mg

How to Make It

  1. Remove leaves from chard stems. Thinly slice stems, and chop leaves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add stems, garlic, and pepper to pan; sauté 3 minutes. Add leaves to pan; sauté 2 minutes or until beginning to wilt. Sprinkle with cheese.