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Sautéed Chard with Red Pepper Flakes and Garlic

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.

Cooking Light DECEMBER 2007

  • Yield: 4 servings (serving size: about 3/4 cup)

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.

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
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