If spinach becomes mundane, replace it with chard. When sautéed, the distinctively pungent bitterness cooks away, leaving a savory, wholesome flavor.

Adam Hickman
Recipe by Cooking Light November 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove leaves from chard stems. Thinly slice stems, and chop leaves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add stems, garlic, and pepper to pan; sauté 3 minutes. Add leaves to pan; sauté 2 minutes or until beginning to wilt. Sprinkle with cheese.

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Nutrition Facts

80 calories; fat 5.5g; saturated fat 1.5g; mono fat 2.8g; poly fat 0.5g; protein 3g; carbohydrates 5g; fiber 2g; cholesterol 3mg; iron 2mg; sodium 248mg; calcium 64mg.
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