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.
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)
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