Italian-Style Swiss Chard

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 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (par at a time if pan is full), cover, and cook until wiled, about 4 minutes. Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens alongside.

Calories: 70
Protein: 3.8 g
Sodium: 444 mg
Cholesterol: 1.7 mg
Fat: 4.1 g
Carbohydrates: 6.6 g
Exchanges: 1 Vegetable, 1 Fat

B-man :wink: