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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 4 servings |
||
| Calories 38 | ||
| Calories from Fat 17 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 242mg | 10% | |
| Potassium 436mg | 12% | |
| Total Carbohydrate 4.7g | 1% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.3g | ||
| Protein 2.1g | 4% | |
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Sauteed Swiss Chard
By: Bergy
Jan 8, 2002
Swiss Chard is not a common veggie in most of North America. It is very rich in iron.Some people say you need to acquire a taste for it. It is rather like strong cabbage. Very low calorie
SERVES 4
Ingredients
- 1 lb red swiss chard, washed, bottom stem removed, coarsely chopped
- 1 1/2 teaspoons lite olive oil
- 2 garlic cloves, minced
- pepper
Directions
1
Swiss Chard should be chopped into pieces about 2" square.2
Heat oil in a wok or skillet.3
Saute garlic for about 1 minute.4
Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).5
Toss (do not over cook) until just wilted and getting soft.6
Season with pepper and serve.
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- Course > Side Dishes
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- Cuisine > European > Eastern
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Gluten-free
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Featured Reviews for This Recipe
From: Chef #1294619
On Jun 12, 2009
This was great. I substituted 1/2 cup of pancetta for the bacon. I will make this again
From: Chef #1225990
On Jun 7, 2009
First time to use Swiss Chard this year from our garden, I found this recipe very nice. Even was good reheated.
From: Beanwean
On Jul 3, 2002
My Italian grandmother would be very pleased with you. Swiss Chard was a staple on her table, and your recipe is a dead-ringer for hers. Buon appetito!
From: Meatless Marley
On Mar 16, 2008
This is pretty much the way I've always prepared chard. It's simple and super fast (especially if you prep ahead of time! washed and chopped greens can be stored in a plastic bag in the refrigerator for several days until you need them). Nice additions: a pinch of salt, a couple pignola nuts, a splash of balsamic vinegar or sherry.
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