This tangy side dish is best served with a grain or favorite protein. Look for rainbow chard; its pink, orange, yellow, and red stalks are sweeter than light or white varieties.
1 teaspoon olive oil
1 tablespoon coarsely chopped fresh garlic
2 large leaves Swiss chard, diced (3-4 cups)
1 tablespoon small capers, rinsed and drained
1/2 teaspoon fresh lemon juice
1 tablespoon roughly grated Parmesan cheese (optional)
1. Warm a skillet over low heat. Add olive oil and garlic; toss to coat and spread evenly over skillet bottom. Cook for 2 minutes or until garlic begins to brown. Add chard; mix until chard shines with oil. Increase heat to medium and cook for 2 minutes, until wilted slightly. Add capers and continue to cook for 2 minutes. Add lemon juice. Cover and cook for 1–3 minutes, until chard is tender. Serve, sprinkled with Parmesan cheese if desired.
PER SERVING: 37 cal, 53% fat cal, 2g fat, 0g sat fat, 0mg chol, 1g protein, 4g carb, 1g fiber, 168mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
