Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Ruth Cousineau
Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary test

hands-on:
5 mins
total:
16 mins
Yield:
Serves 8 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove stems and center ribs from chard. Cut stems and ribs into 1/2-inch pieces; set aside. Coarsely chop leaves; set aside.

    Advertisement
  • Bring a large pot of water to a boil. Add stems and ribs; cook 5 minutes. Stir in leaves; cook for 2 minutes or until leaves wilt. Drain well, pressing chard with the back of a spoon to remove as much water as possible.

  • Return pan to medium heat. Add oil to pan; swirl to coat. Add chard, crème fraîche, salt, and pepper. Cook 4 minutes or until chard is tender.

Nutrition Facts

64 calories; fat 5.3g; saturated fat 2.4g; mono fat 2.3g; poly fat 0.3g; protein 1.7g; carbohydrates 3g; fiber 1.3g; cholesterol 9mg; iron 1.4mg; sodium 244mg; calcium 40mg.
Advertisement