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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 38%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 6g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 345mg
  • Calcium: 74mg

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

  1. 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.
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