Ingredients
- 1 pound Swiss chard
- 2 Tablespoon extra-virgin olive oil
- 3 Tablespoons chopped walnuts
- Pinch of salt
- 1½ Tablespoons minced garlic
- ¼ cup grated Parmesan cheese
- ¼ cup thinly sliced fresh basil leaves
Directions
- Wash chard leaves in a pan of cold water. Allow to drain. Remove large stems and tear leaves into small pieces and set aside.
- Slice the stems crosswise into ¼ inch slices and set aside
- In a 12-inch non-stick skillet, heat olive oil. Add the nuts and cook 3 minutes, stirring constantly, until lightly brown. Using a slotted spoon; transfer to a plate leaving the oil behind.
- Add the chard stems and a pinch of salt. Cook 6 to 7 minutes until tender. Add the garlic and cook just until fragrant, about 20 seconds. Add dry chard leaves. Toss with tongs until chard is wilted. Cover and cook 5 minutes.
- Transfer ½ the chard to a platter; sprinkle with half of the parmesan, half of the basil and half of the nuts. Repeat with remaining ingredients. Serve immediately.
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Prep Time
15 min
Nutrition Facts
- Servings per Recipe: 4- 2/3 cup servings
- Calories: 139
- Calories from Fat: 100
- Total Fat: 11
- Cholesterol: 10 mg
- Sodium: 419 mg
- Carbohydrate: 5 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 1 vegetable, 2 fats
- Carbohydrate Units: 0