Sautéed Chard with Almonds and Dried Apricots
Lisa Turner | Delicious Living- Serves: 4 people
- Calories per serving: 149
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.
Directions
- 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.
PER SERVING: 149 cal, 11g fat (8g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 11g carb, 3g fiber, 183mg sodium
