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Rainbow Chard Saute

From Cooking Light November 2015.

Source and licence

From Cooking Light November 2015, printed page 8, digitised by the Internet Archive: https://archive.org/details/Cooking_Light_November_2015

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Total: 15 min.
  2. 1 pound rainbow chard (about 2 bunches) 1 tablespoon olive oil 1 tablespoon minced garlic V 4 teaspoon freshly ground black pepper 1 ounce goat cheese, crumbled (about V 4 cup) 1.
  3. Remove leaves from chard stems.
  4. Thinly slice stems, and chop leaves.
  5. Heat a large skillet over mediumhigh heat.
  6. Add oil to pan;
  7. swirl to coat.
  8. Add stems, garlic, and pepper to pan;
  9. saute 3 minutes.
  10. Add leaves to pan;
  11. saute 2 minutes or until beginning to wilt.
  12. Sprinkle with cheese.
  13. SERVES 4 (serving size: about 3 A cup) CALORIES 80;
  14. FAT 5.5g (sat1.5g, mono 2.8g, poly 0.5g);
  15. PROTEIN 3g;
  16. CARB 5g;
  17. FIBER 2g;
  18. CHOL 3mg;
  19. IRON 2mg;