Servings: Serves 4
Trim tough ends from chard stems. Remove leaves from stems. Rinse stems and cut into 1/2-inch pieces. Rinse leaves; tear or cut into large pieces.
In a 12-inch nonstick skillet over medium heat, heat olive oil. Add bacon (if using) and cook until lightly browned, stirring frequently, about 5 minutes. Add onion, garlic, and red pepper flakes; cook, stirring frequently, until onion softens, about 3 minutes.
Increase heat to medium-high and stir in 1/2 cup water, chard stems, currants, and 1/4 teaspoon salt; bring to boil; reduce heat slightly and simmer, covered, until stems soften, about 10 minutes.
Add chard leaves, remaining 1/4 teaspoon salt, and pepper to skillet. Partially cover skillet; cook, stirring occasionally, until chard is tender, about 5 minutes. Add 1/4 cup water if chard becomes too dry. Serve warm or at room temperature.
121 calories (47% from fat); 6.5 g fat (2 g saturated, 3.5 g monounsaturated, 1 g polyunsaturated); 4 g protein; 13 g carbohydrates; 3 g fiber; 5 mg cholesterol; 88 mg calcium
From the January 2006 issue of O, The Oprah Magazine
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