1 Bunch Rainbow Chard Feel free to substitute Swiss Chard
1 TBS. Garlic, minced 1 TBS. Olive Oil
2.5 TBS. Lemon Juice 3 TBS. Tomato Puree 1/4 Cup Vegetable Stock 2 TBS. Water 1/8 tsp. Ground Pepper Salt, if needed after
Cut the stem out from each leaf of chard.
Tear leafy part into small pieces.
Cut stems into finger size pieces.
Wash both stem and leaf very well.
Drain leaf in colander while gathering other ingredients.
Place all liquid ingredients and pepper into a bowl.
Place garlic, oil and chard stems into a pan.
Cook stems over medium heat for a couple minutes.
Add liquid to pan and cover.
Cook stems and liquid for 30 seconds.
Open lid and add the chard.
Cover and cook about four minutes.
You need to remove the cover every minute or so to stir the chard.
New Taste Thinking:
Talk about your green-leafy vegetables! This is the poster child for that category. Every time I eat this chard I make a mental note to eat it at least once a week. It is actually part of my favorite quick weeknight dinner of Rotini Pasta and Chard as seen it the photo below.
Serving Size 1/2 Cup Servings Per Recipe 3 Calories 67 Calories from Fat 41
Total Fat 5g Saturated Fat 1g Trans Fat 0g
Sodium 159mg Total Carbohydrate 6g Dietary Fiber 2g Sugars 2g Protein 2g