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Recipe: Chipotle Cheddar Chard

July 30, 2011 By Blue Skys Farm

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

Ingredients

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

Preparation

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.
Nutrition

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).

Enjoy!

Source:  EatingWell: December 2006

Filed Under: Recipes

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Blue Skys Farm
“The care of the Earth is our most ancient and most worthy, and after all our most pleasing responsibility. To cherish what remains of it and to foster its renewal is our only hope.” ― Wendell Berry

Farm Address:
35 Pippin Orchard Rd.
Cranston, Rhode Island 02921

Mailing Address:
242 John Mowry Road
Smithfield, Rhode Island 02917

Call Christina: 781-603-4894
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