Created by Laura Pensiero
Eat your greens! This fiber-packed, antioxidant-rich recipe uses red Swiss chard, but any braising greens—collards, kale, sorrel, spinach—will wow you with flavor, especially because their slight bitterness is offset by the sweetness of dried fruit and onions. One serving provides 100 percent of your daily vitamin A and C.
Servings: Serves 4
Ingredients
Directions
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.
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.
Nutritional Information
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
