Sautéed Chard with Red Pepper Flakes and Garlic

2 Reviews
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4 servings (serving size: about 3/4 cup)
By Micol Negrin
December 2007
RECIPE BY Cooking Light

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.

Ingredients

  • 1 teaspoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, coarsely chopped
  • 15 cups coarsely chopped Swiss chard (about 1 pound)
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lemon juice

Nutritional Information

  • Calories 70
  • Caloriesfromfat 36%
  • Fat 2.8g
  • Satfat 0.4g
  • Monofat 1.8g
  • Polyfat 0.4g
  • Protein 4.3g
  • Carbohydrate 10.3g
  • Fiber 3.8g
  • Cholesterol 0.0mg
  • Iron 4.2mg
  • Sodium 484mg
  • Calcium 122mg

How to Make It

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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Ratings & Reviews

veryslowcook's Review

veryslowcook
July 09, 2012
Normally I like chard, but it was somewhat bitter in this dish. Perhaps it was just the batch I got? I'd have to try the recipe again to tell for sure and I'm not sure I want to. I may try other chard recipes before (if ever) I come back to this one.

carolfitz's Review

carolfitz
May 02, 2009
Made to recipe, and the hint to parboil the stems worked very well. Used rainbow chard; assertive flavors and very attractive on the plate.
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