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Stewed Chard With Tomatoes And Roasted Garlic

Yield 7 servings (serving size: 1/2 cup)
Fresh chopped and stemmed spinach can be substituted for the Swiss chard.

Ingredients

  • 12 cups coarsely chopped Swiss chard (about 2 bunches)
  • 1/3 cup water
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 (14.5-ounce) can roasted garlic-flavored diced tomatoes, un-drained
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons red wine vinegar

Nutrition Information

  • calories 53
  • fat 1.5 g
  • satfat 0.2 g
  • protein 1.9 g
  • carbohydrate 9.1 g
  • cholesterol 0 mg
  • iron 1.7 mg
  • sodium 505 mg
  • caloriesfromfat 23 %
  • fiber 1.8 g
  • calcium 68 mg

How to Make It

  1. Rinse chard, drain slightly, and place in a large Dutch oven. Add 1/3 cup water. Cover and cook over medium heat 16 minutes or until tender, stirring occasionally. Drain well.

  2. Heat oil in a large nonstick skillet over medium-high heat; add onion, and cook 4 minutes or until tender, stirring occasionally. Stir in diced tomato and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 5 minutes or until slightly thick, stirring occasionally.

  3. Stir in chard. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in vinegar.

Oxmoor House Healthy Eating Collection