Try this Chard and Vegetable Medley recipe, or contribute your own.
Suggest a better descriptionPlace 1/4 cup of water, the garlic, onion, no salt seasoning, Spike seasoning, and yellow squash in a large soup pot. Simmer until the onion is soft, about 3 minutes, adding more water if necessary. Add the Swiss chard, bell pepper, tomatoes, and remaining 1/4 cup water. Cover and simmer for about 12 minutes, until the vegetables are tender. remove the vegetables with a slotted spoon. Add the balsamic vinegar to the pot and reduce over high heat until syrupy. Pour over the vegetables.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 53 | ||
Calories from Fat: 4 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 512.9mg | 13 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 8.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 53
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