Guest guest Posted November 2, 2006 Report Share Posted November 2, 2006 Italian-Style Swiss Chard Servings: 8 3 pounds Swiss Chard (both red and green, or all of one color), rinsed and drained 2 tablespoons extra-virgin olive oil 1-1/2 tablespoons minced or pressed garlic 6 chopped anchovies 3 tablespoons balsamic vinegar Salt and pepper Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chip remaining leaves. In a 6-to 8 quart pan over medium high heat, stir oil, garlic, and anchovies until garlic is slightly softened, about 2 mins.Add chard stems; stir until softened, about 2 mins.Stir in chopped leaves (par at a time if pan is full), cover, and cook until wilted, about 4 mins.Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens alongside. Cals: 70 Protein: 3.8g Sod: 444mg Chol: 1.7mg Fat: 4.1g Carbs: 6.6g Exchanges: 1 Vegetable, 1 Fat Quote Link to comment Share on other sites More sharing options...
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