Sauteed Swiss Chard

Tuesday, December 11, 2012
Sauteed Swiss Chard
Swiss chard is a new find for me. It is hardy so it is filling; it is a handsome green so it is an attractive addition to a plate; and it is easily found in grocery stores so it is no longer relegated to a spring time vegetable. It is also easy to prepare. In two previous blogs I write about the many health benefits of this green as well as how to prepare it for cooking. It is worth the effort to find out about this Italian, not Swiss, vegetable.

I recently prepared Swiss chard to compliment Pork Medallions with Cranberry Sauce (see blog on December 13/ 202 cal)) for a festive holiday menu. The complete meal I served was Pork Medallions with Cranberry Sauce with 1/2 cup brown rice with roasted pecans (108 cal) and Sauteed Swiss Chard (75 cal) for a total calorie count of 385. It was delicious, festive and a definite repeat!

Here is the recipe I used which comes from Cooking Light Fresh Food Fast 24/7 on page 285:

1 1/2 pounds Swiss chard, trimmed
1 1/2 tablespoon unsalted butter
1 tablespoon cider vinegar
1 teaspoon brown sugar
1/8 teaspoon crushed red pepper

1. Cut chard into 1/2-inch-wide strips to measure 8 cups.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chard. Cook, stirring constantly, 5 minutes or until tender. Stir in vinegar, brown sugar, and crushed red pepper. Cook 1 minute or until liquid evaporates. Yield: 4 servings (serving size: about 2/3 cup); calories 75.


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