Fresh chopped and stemmed spinach can be substituted for the Swiss chard.

Recipe by Oxmoor House January 2002

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Recipe Summary

Yield:
7 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

53 calories; fat 1.5g; saturated fat 0.2g; protein 1.9g; carbohydrates 9.1g; cholesterol 0mg; iron 1.7mg; sodium 505mg; calories from fat 23%; fiber 1.8g; calcium 68mg.
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