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SaintLouieWoman
03-10-2012, 09:04 PM
Chipotle Cheddar Chard
http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/SD5677.JPG Quick Info: http://www.conservativeunderground.com/images/v1/icons/ico_serving_size-6.gif Servings
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http://www.conservativeunderground.com/images/v1/Members/Icons/small/icn_dairy.gifContains Dairy
http://www.conservativeunderground.com/images/v1/Members/Icons/small/icn_vegetarian.gifVegetarian


Nutritional Info (Per serving): Calories: 90, Saturated Fat: 3g, Sodium: 315mg, Dietary Fiber: 2g, Total Fat: 6g, Carbs: 5g, Cholesterol: 13mg, Protein: 4g
Carb Choices: 0.5



Recipe Source:

http://images.agoramedia.com/everydayhealth/sponsor/sponsor_eating_well_recipe.gif (http://www.eatingwell.com/recipes)



Prep Time: 10 mins
Cook Time: 15 mins

Total Time: 25 mins

Ingredients

2 teaspoon oil, canola
1 small onion(s)
1 pounds chard
1 medium tomato(es)
1/4 cup(s) broth, reduced-sodium chicken
1/2 teaspoon pepper(s), chipotle chile, ground
1/4 teaspoon salt
2/3 cup(s) cheese, cheddar, shredded
Preparation1. Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer.


2. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

Hawkgirl
03-10-2012, 09:14 PM
That looks good. I love swiss chard. I usually steam it and then add olive oil and sauteed garlic.

SaintLouieWoman
03-10-2012, 09:39 PM
That looks good. I love swiss chard. I usually steam it and then add olive oil and sauteed garlic.

That sounds delicious. I saw the rainbow swiss chard at the local Amish place, Detwiler's, yesterday. I wasn't sure how to cook it. Your way sounds easy and tasty. Thanks.

Rockntractor
03-10-2012, 10:13 PM
That sounds delicious. I saw the rainbow swiss chard at the local Amish place, Detwiler's, yesterday. I wasn't sure how to cook it. Your way sounds easy and tasty. Thanks.

I like the stems the best, steamed with butter.