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Sautéed Chard with Red Pepper Flakes and Garlic

Yield 4 servings (serving size: about 3/4 cup)
To help the chard's colorful stems maintain their color, cook them for about five minutes in a large pot of salted boiling water; drain and sauté with the leaves.

Ingredients

  • 1 teaspoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, coarsely chopped
  • 15 cups coarsely chopped Swiss chard (about 1 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 70
  • caloriesfromfat 36 %
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.4 g
  • protein 4.3 g
  • carbohydrate 10.3 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 4.2 mg
  • sodium 484 mg
  • calcium 122 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic to pan; sauté 30 seconds. Add chard; cook 3 minutes or until wilted. Stir in broth. Cover and cook 5 minutes or until tender. Sprinkle with juice.