Summer Swiss Chard
Both stalks and leaves are edible parts of the chard plant, and the stems can be separated and cooked separately for a different dish. Chard is rich in cancer fighting nutrients as it is a cruciferous vegetable. Chard adds a bit of spice to any dish.
INGREDIENTS | SERVES 4; SERVING SIZE: ½ CUP
1 pound Swiss chard
3 tablespoons olive oil
1 cup diced onion Pinch of salt
½ teaspoon oregano
3 tablespoons red wine vinegar
Salt and pepper, to taste
Chop the chard and set aside.
Heat the olive oil in a skillet over medium heat. Add onion, salt, and oregano and cook until the onions are tender.
Add the chopped chard and sauté for a few minutes and then remove from heat.
Stir in the vinegar and season with salt and pepper to taste.
PER SERVING Calories: 130 | Fat: 11g | Sodium: 240mg | Carbohydrates: 8g | Fiber: 2g | Protein: 2g