Makes 2 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes

Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.

2 teaspoons extra-virgin olive oil
1/2 cup thinly sliced red onion
2 cloves garlic, minced
1 10-ounce bag fresh spinach (see Ingredient note), tough stems removed
2 strips center-cut bacon, cooked and crumbled
1 tablespoon crumbled blue cheese

Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

Nutrition Information

Per serving: 131 calories; 9 g fat (2 g sat, 5 g mono); 9 mg cholesterol; 9 g carbohydrate; 7 g protein; 4 g fiber; 292 mg sodium.

Tip

Ingredient note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Related Links:

Romaine, Red Onion and Orange Salad
www.eatingwell.com/recipes/orange_onion_salad.html

More Recipe Collections from Eating Well.com
www.eatingwell.com/recipes/collections.php