Chipotle Cheddar Chard
By EW (Test Kitchen)
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/...
EatingWell
This news arrived on: 03/06/2007
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