Sauteed Chard with Goat Cheese Topping
This can be served as a vegetable side dish or used as a filling for an omelet.
- 1 bunch of Swiss chard leaves (red or green work well), stalks removed
- 1 cup water
- 2 teaspoons extra virgin olive oil
- 1 teaspoon minced or chopped garlic
- freshly ground salt and pepper as desired (optional)
- 1/8 cup crumbled goat cheese
- 1 tablespoon toasted pine nuts (toast pine nuts by lightly browning in a nonstick frying pan over medium heat, stirring frequently)
- Stack chard leaves then cut into thin strips. Add to colander and rinse chard, draining well. Add the strips to a large nonstick skillet with 1 cup of water. Cook on medium-high heat, stirring frequently, until leaves are tender (about 4 minutes). Drain chard in a colander.
- Add olive oil to the same large skillet over medium-high heat. Add a teaspoon of minced garlic and stir for about 30 seconds. Add the chard leaves and saute until heated through, about 2 minutes. Add salt and pepper to taste as desired.
- Turn off heat, sprinkle goat cheese and toasted pine nuts over the top, cover skillet and let sit about 1 minute before serving.
4 side servings.
Per serving: 75 calories, 3 g protein, 3 g carbohydrate, 5.5 g fat, 1.8 g saturated fat, 5 mg cholesterol 2 g fiber, 190 mg sodium (without adding salt). Calories from fat: 68 percent.
Recipes provided by Elaine Magee; © 2008 Elaine Magee