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Chard is usually sold in bunches in the supermarket. Look for fresh, crisp, dark green leaves.

Recipe by Oxmoor House January 2003

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Credit: Oxmoor House

Recipe Summary

prep:
10 mins
cook:
43 mins
total:
53 mins
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chard leaves and water in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or until tender. Drain well, and set aside.

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  • Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  • Heat oil in a large saucepan over medium- high heat. Add onion; cook, stirring occasionally, 5 minutes or until tender. Add rice; sauté 1 minute. Add vermouth; sauté 30 seconds. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Add chard leaves, nutmeg, cheese, and pepper; cook, stirring constantly, 2 minutes or until thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

137 calories; fat 2.7g; saturated fat 0.7g; protein 4.6g; carbohydrates 24g; cholesterol 2mg; iron 1.8mg; sodium 716mg; calories from fat 17%; fiber 1.5g; calcium 54mg.
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