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Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor. 2 teaspoons olive oil 16 cups trimmed Swiss chard (about 2 pounds) 1/4 to 1/2 teaspoon crushed red pepper 3 garlic cloves, minced 1 tablespoon fresh lemon juice 1/8 teaspoon salt Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt. Yield: 6 servings (serving size: 1/2 cup) CALORIES 43 (38% from fat); FAT 1.8g (sat 0.3g,mono 1.2g,poly 0.2g); IRON 2.6mg; CHOLESTEROL 0.0mg; CALCIUM 74mg; CARBOHYDRATE 6g; SODIUM 345mg; PROTEIN 2.6g; FIBER 2.3g Cooking Light, DECEMBER 2002  |
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