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The Washington Post

Sauteed Swiss Chard

Sauteed Swiss Chard 4.000
Feb 14, 2007

Any green of choice will do for this dish, but red chard is suggested. The vegetable may be prepared up to 1 day in advance. To reheat, place in a baking dish, cover with aluminum foil and bake in a 450-degree oven for 10 to 15 minutes. Uncover and carefully drain any excess water before serving.


Servings: 4
Ingredients
  • 2 bunches (24 ounces) red swiss chard (center stems removed), torn and washed well
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

In a large saute pan or nonstick skillet over medium-high heat, heat the oil until it starts to smoke. Add the garlic, red pepper flakes and chard. Cook for 1 to 2 minutes, using tongs to turn the chard over a few times until it has wilted slightly. (Cook in batches, if necessary.) Remove from the heat, and season with salt and pepper.


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Recipe Source

Adapted from David Hagedorn.

Tested by Michael Taylor.

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E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 93


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 653mg 27%

Total Carbohydrates: 7g 2%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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