Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall. Here, with stems and ribs included, you get the full earthy spectrum of the vegetable.
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 172 | ||
Calories from Fat: 163 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 3.6mg | 0 % | |
Potassium 48.3mg | 1 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.3g | ||
Protein 0.5g | 1 % | |
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: 172
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