Recipe courtesy of Harvard University Dining Services
Serves 4
- 1 pound rainbow Swiss chard, washed in several changes of water and thoroughly dried, stems removed, and leaves chopped into 2-inch pieces (reserve the stems for another use)
- 1 clove garlic, peeled
- 2 teaspoons vegetable or canola oil
- Juice from half of a fresh lemon (optional)
- Salt (optional) and pepper to taste
In a sauté pan, heat the oil over medium heat.
Smash the garlic clove with the side of a knife and add it to the pan. Sauté the garlic lightly in the oil and remove it from pan as soon as it starts to brown.
Add the chard pieces to the pan and sauté until just wilted, stirring frequently.
Remove the pan from the heat, add lemon juice, salt (optional), and pepper, to taste, and serve.
Nutritional information per serving:
Calories: 40⁄ Protein: 2 g⁄ Carbohydrate: 4 g⁄ Fiber: 2 g⁄ Sodium: 220 mg
Saturated fat: 0.2 g⁄ Polyunsaturated fat: 0.8 g⁄ Monounsaturated fat: 1.4 g
Trans fat: 0 g⁄ Cholesterol: 0 mg
