Spicy Swiss Chard with Lemon

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.

Yield:

6 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 43
Caloriesfromfat 38 %
Fat 1.8 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 2.6 g
Carbohydrate 6 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 345 mg
Calcium 74 mg

Ingredients

2 teaspoons olive oil
16 cups trimmed Swiss chard (about 2 pounds)
1/4 to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.

Note:

December 2002