Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Separate the leaves from the stems of the Swiss chard. Roughly chop the leaves, and set aside. Cut the stems into 1-inch pieces.
Step 2
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, and jalapeño, and sauté until the onion is translucent, about 6 minutes. Add the Swiss chard stems, olives, and the water; cover, and cook 3 minutes. Stir in the Swiss chard leaves; cover, and continue cooking until both stems and leaves are tender, about 4 minutes. Serve immediately.
FIT TO EAT RECIPE
Step 3
(Per serving)
Step 4
Calories: 101
Step 5
Fat: 5g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrate: 13g
Step 8
Sodium: 568mg
Step 9
Protein: 3g
Step 10
Fiber: 2g
