Italian-Style Swiss Chard Not a vegetarian recipe ROXANNE

[Guest guest]

This recipe has anchoives listed as an ingredient.

How about mashed capers as a sub?

Donna

 

--- K9ChemoNurse wrote:

 

> 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

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

 

 

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[Guest guest]

Capers are an excellent sub for anchovies IMHO, and the recipe sounds

great! That just made me think of my favorite Sunday morning

breakfast--a salt bagel from the local deli with vegan sour cream,

thin sliced red onions, fresh sliced tomatoes and capers. Yum!!!

 

--Celia--

 

<thelilacflower wrote:

>> This recipe has anchoives listed as an ingredient. How about

mashed capers as a sub?