Bits of apricots and nuts add sweetness and crunch. Prep tip: For a spicier version of this easy dish, substitute escarole for the chard and add red pepper flakes. Serving tip: Serve alongside salmon, with a side of steamed cauliflower dressed with olive oil and fresh basil.
Ingredients
- 1 large bunch (about 12 ounces) green or red chard, washed
- 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
Instructions
- Remove stems from chard. Chop stems into 3/4-inch pieces. Stack leaves and cut crosswise, about 1/2 inch wide.
- In a large skillet, heat oil over medium-high. 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.
Notes
PER SERVING: 141 cal, 60% fat cal, 10g fat, 1g sat fat, 0mg chol, 3g protein, 12g carb, 3g fiber, 183mg sodium
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