After a summer of cool, light cooking, you may be longing for the rich flavours of braised meats, the kind that pair well with this dish.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2004
- 2 bunches Swiss chard (about 2 lb/1 kg)
- 1 sweet red pepper
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cup coarsely chopped mushroom
- 2 cloves garlic minced
- 3/4 teaspoons salt
Remove stems from Swiss chard. Thinly slice stems and shred leaves; place in separate bowls. Seed, core and thinly slice red pepper.
In large shallow Dutch oven, heat oil over medium-high heat; sauté mushrooms, garlic, salt, Swiss chard stems and red pepper until no liquid remains, about 7 minutes.
Add Swiss chard leaves; cover and cook until wilted, 3 minutes.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 514 mg
- Protein 3 g
- Calories 75.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 7 g
- Iron 23.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 47.0
- Vitamin C 93.0