The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling. Yum!
6 servings, about 2/3 cup each
Active Time: 25 minutes
Total Time: 25 minutes
2 teaspoons canola oil
1 small onion, halved and thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 medium tomato, chopped
1/4 cup reduced-sodium chicken broth or water
1/4-1/2 teaspoon ground chipotle pepper
1/4 teaspoon salt
2/3 cup shredded sharp Cheddar cheese
Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.
Per serving: 90 calories; 6 g fat ( 3 g sat , 1 g mono ); 13 mg cholesterol; 5 g carbohydrates; 4 g protein; 2 g fiber; 315 mg sodium; 493 mg potassium.
Nutrition Bonus: Vitamin K (313% daily value), Vitamin A (100% dv), Vitamin C (30% dv), Magnesium (17% dv).
Source: EatingWell: December 2006