Reader Vik C. wrote in:
I never ate greens until you made them for us. (My mother-in-law used to make them, fried in bacon fat and with pork in them and cooked for hours. Bleah. I wouldn’t touch them even before I was a vegetarian, and they all used to tease me to “eat some greens.”) When you made that very simple dish of Swiss chard sauteed in olive oil, it was a revelation. Have made it many, many times since then. We pick some organic chard up nearly every time we go to Whole Foods. And many people I know are clueless about the wonders of sauteed chard. Please share your recipe!
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Sauteed Swiss chard
- 1 bunch Swiss chard (450 g)
- 2-3 cloves garlic
- 1 lemons
- 2-3 tsp Bragg's liquid aminos (or tamari)
- 1 tbsp sesame seeds
- Wash the chard and roughly chop the stems. The easiest way to do this is to put the largest leaf on the bottom, lay the other ones on top (with the stems to the right) and then roll them all up into a bundle. (Basically, like a giant chiffonade roll.) If you have a very large bunch, do it in two batches.
- Slice the stems into about 1-inch pieces with your chef's knife and set aside.
- Slice through the leaves as well. Then cross-cut the leaves once or twice.
- Heat a large saute pan, then add olive oil.
- Add the garlic and sesame seeds and stir for no more than a minute.
- Add the chard stems for 3 minutes. then add the leaves.
- As the chard wilts, splash on some of the Bragg's or tamari.
- When the chard is fairly wilted (about 3 or 4 minutes), squeeze one lemon over it.
- 40 calories
- 1 g fat
- 0 g saturated fat
- 0 g monounsaturated fat
- 1 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 402 mg sodium
- 461 mg potassium
- 6 g carbohydrate
- 2 g fiber
- 2 g sugars
- 3 g protein
- 1 Weight Watchers Points Plus