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.
6 servings, about 2/3 cup each
Active Time: 25 minutes |
Total Time: 25 minutes
2 teaspoons canola oil
1 small onion, halved and thinly sliced
1 pound chard, stems and leaves separated, chopped (see Note)
1 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
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.
Per serving :
6 g Fat;
3 g Sat;
1 g Mono;
13 mg Cholesterol;
5 g Carbohydrates;
4 g Protein;
2 g Fiber;
315 mg Sodium;
493 mg Potassium
Exchanges: 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.