A fun way to dress up a side

Everyone know that you need to eat lots of green leafy vegetable as part of a healthy diet. But not everyone loves green leafy vegetables and Chard has perhaps even fewer followers. With the right preparation and treatment turn Chard from Drab to Fabulous!
Sauteed Chard with Almonds and Dried Apricots

Lisa Turner | Delicious Living

Serves: 4 People   Calories per serving: 149

Deep- colored chard and good-fat almonds fight inflammation -tastily. For a spicier version of this easy dish, substitute escarole for the chard and add crushed red pepper flakes (chili peppers are also anti-inflammatory). Serve alongside steamed salmon.

 

Ingredients: 

1 large bunch (about 12 ounces) red or green chard

2 tablespoons extra-virgin olive oil

1 small red onion (halved and cut crosswise into thin slices)

4 cloves garlic (minced)

1/4 cup finely chopped dried apricots

1/4 cup sliced almonds (lightly toasted)

 

Directions:

1. Remove stems from chard. Chop stems into 3/4-inch pieces. Stack leaves and cut crosswise, about 1/2 inch wide.

2. In a large skillet, heat oil over medium-high heat. Add onion and chard stems and saute for 2-3 minutes, until just tender. Add chard leaves. Using tongs, turn greens to coat with oil. Sprinkle with sea salt.

3. Add garlic and apricots. Saute for 3-5 minutes, until chard is bright green and just tender. Transfer Greens to a serving dish. Sprinkle with toasted almonds and serve.

 

Per serving: 149 Cal, 11g fat (8g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 11g carb, 3g fiber, 183 mg sodium

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Check out this Delicious Living recipe featuring our yummy fruits and nuts! You can buy all the ingredients from us! http://www.davislewisorchards.com/recipe-ingredients.html

Fruit and Nut Bark  Charity Ferreira Delicious living 11-23-2009

Source URL: http://deliciousliving.com/recipes/fruit-and-nut-bark

Makes 1 1/2 pounds

1 1/2 cups (about 9 ounces) whole raw almonds (divided)

1 pound bittersweet chocolate (finely chopped)

1/2 cup dried pitted tart cherries

1/2 cup chopped dried apricots

 

Instructions: Toast almonds by baking at 325* for 8-10 minutes, until fragrant and golden (Or leave raw). Line a baking sheet with waxed paper. Melt chocolate in a bowl set over hot water, stirring frequently until melted and smooth. Remove from heat. Stir in 1 cup almonds, plus cherries and apricots. Scrape mixture onto prepared baking sheet and spread out with a spatula to about 1/2 inch thick. Sprinkle remaining almonds evenly over top, gently pressing into chocolate to adhere. Chill bark until completely firm, about 2 hours. break or cut into chunks and store in an airtight container at room temperature for up to one day, or refrigerate for up to 2 weeks.

Per Serving (1 ounce): 162 Cal, 60% fat cal, 13 g fat, 4g sat fat, 0mg chol, 3g protein, 15g carb, 3 g fiber, 2 mg sodium