Deep-colored chard and good-fat almonds fight inflammation—tastily. For a spicier version of this easy dish, substitute escarole for the chard and add crushed red pepper flakes (chile peppers are also anti-inflammatory). Serve alongside steamed salmon.
Recipe Ingredient Details:
1 large bunch (about 12 ounces) red or green chard
2 tablespoons extra-virgin olive oil
1 small red onion (halved and cut crosswise into thin slices)
4 cloves garlic (minced)
1/4 cup finely chopped dried apricots
1/4 cup sliced almonds (lightly toasted)
Remove stems from chard. Chop stems into ¾-inch pieces. Stack leaves and cut crosswise, about ½ inch wide. 2. In a large skillet, heat oil over medium-high heat. Add onion and chard stems and sauté for 2–3 minutes, until just tender. Add chard leaves. Using tongs, turn greens to coat with oil. Sprinkle with sea salt.
Add garlic and apricots. Sauté for 3–5 minutes, until chard is bright green and just tender. Transfer greens to a serving dish. Sprinkle with toasted almonds and serve.
Recipe Additional Notes:
PER SERVING: 149 cal, 11g fat (8g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 11g carb, 3g fiber, 183mg sodium
Thu, 2013-01-31 14:27