If you can't find a "huge" bundle of Swiss Chard then buy two, wash and shake dry. Cut about an inch off the stems.
I like to use a non-stick wok because it's large enough to let me maneuver the chard and it does an extra nice job sauteeing the onions. So with that said, heat wok on high with coconut oil, add onions, jalapeno and sautee until lightly golden, add tomato and cook for about 3 more minutes until the chard gets added. Once the chard is half way cooked down (about 7 minutes) add sliced prunes and almonds, fold in and cover to simmer for another 5 minutes.
My husband said that this is one of the best swiss chard dishes that he's had. We served it with pan roasted sokeye salmon, but it would also compliment a nice pork tenderloin or pork chop.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 39 (35%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1164.8mg||40 %|
|Potassium 247.2mg||7 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 16.6g|
|Protein 1.3g||2 %|
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Calories per serving: 111
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