Sautéed Chard with Red Pepper Flakes and Garlic

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.

Yield: 4 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 36%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.3g
  • Carbohydrate: 10.3g
  • Fiber: 3.8g
  • Cholesterol: 0.0mg
  • Iron: 4.2mg
  • Sodium: 484mg
  • Calcium: 122mg

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

Preparation

  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.
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