Normally I like chard, but it was somewhat bitter in this dish. Perhaps it was just the batch I got? I'd have to try the recipe again to tell for sure and I'm not sure I want to. I may try other chard recipes before (if ever) I come back to this one.
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
More From Cooking Light
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
- 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.
Sautéed Chard with Red Pepper Flakes and Garlic Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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