Chard & Sweet Pepper Stir-Fry

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

From EatingWell:  May/June 1994

Sweet and tangy hoisin sauce is a delicious base for stir-fried chard and bell pepper. You can substitute escarole for chard; reduce the cooking time to 2 to 3 minutes.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 1 tablespoon canola oil
• 1 onion, halved and thinly sliced
• 1 large red bell pepper, seeds and ribs removed, thinly sliced
• 3 tablespoons vegetable broth, or water
• 1 1/2 teaspoons hoisin sauce
• 1 pound chard, washed, stems diced, leaves shredded (6 cups)
• Salt, to taste

Preparation

1. Heat oil in a wok or large deep skillet over high heat. Stir-fry onion until they are translucent and slightly soft, about 2 minutes. Add bell pepper, broth (or water) and hoisin sauce; bring to a boil. Reduce heat to medium-low and simmer, covered, for 2 to 3 minutes.
2. Add chard stems and leaves, tossing to combine. Simmer, covered, just until the chard is tender, 3 to 5 minutes. Season with salt.

Nutrition

Per serving : 80 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 11 g Carbohydrates; 3 g Protein; 4 g Fiber; 371 mg Sodium; 566 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat