The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling, as we did often in the Test Kitchen for lunch.

Servings: 6 servings, about 2/3 cup each
Total Time: 25 minutes
Ease of Preparation: Easy
Cuisine: Mexican
Health: Low Calorie, Low Carb, Low Cholesterol, Low Sodium, Healthy Weight

Ingredients:

2 teaspoons canola oil

1 each small onion, halved and thinly sliced

1 pound chard, stems and leaves separated, chopped (see Note)

1 each medium tomato, chopped

1/4 cup reduced-sodium chicken broth or water

1/4-1/2 teaspoon ground chipotle pepper

1/4 teaspoon salt

2/3 cup shredded sharp Cheddar cheese

Steps:

1: 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: (Per serving)

Calories - 90
Carbohydrates - 5
Fat - 6
Saturated Fat - 3
Monounsaturated Fat - 1
Protein - 4
Cholesterol - 13
Dietary Fiber - 2
Potassium - 493
Sodium - 315
Nutrition Bonus - Vitamin K (313% daily value), Vitamin A (100% dv), Vitamin C (30% dv), Magnesium (17% dv).

Cover and refrigerate for up to 2 days.

Related Links:

  • http://www.eatingwell.com/recipes/garlic_...
  • http://www.eatingwell.com/recipes/...