Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

To help the chard's colorful stems maintain their color, cook them for about five minutes in a large pot of salted boiling water; drain and sauté with the leaves.

Recipe by Cooking Light December 2007

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Recipe Summary

Yield:
4 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic to pan; sauté 30 seconds. Add chard; cook 3 minutes or until wilted. Stir in broth. Cover and cook 5 minutes or until tender. Sprinkle with juice.

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Nutrition Facts

70 calories; calories from fat 36%; fat 2.8g; saturated fat 0.4g; mono fat 1.8g; poly fat 0.4g; protein 4.3g; carbohydrates 10.3g; fiber 3.8g; iron 4.2mg; sodium 484mg; calcium 122mg.
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