Chipotle Cheddar Chard

http://www.eatingwell.com/recipes/chipotle_cheddar_chard.html

From EatingWell:  December 2006

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

Ingredients

• 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

Preparation

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 : 90 Calories; 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.