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. Source: EatingWell Magazine, December 2006

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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.

Nutrition Facts

89 calories; 5.9 g total fat; 2.6 g saturated fat; 13 mg cholesterol; 338 mg sodium. 500 mg potassium; 5.3 g carbohydrates; 2 g fiber; 2 g sugar; 4.9 g protein; 4957 IU vitamin a iu; 17 mg vitamin c; 16 mcg folate; 134 mg calcium; 2 mg iron; 72 mg magnesium;

Reviews (5)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/25/2013
Simple spicy and satisfying My husband and I enjoyed this recipe. It was filling and really hit the spot for a spicy side dish. We subbed 1 cup canned tomatoes for the fresh tomato. And I added some cilantro. All yumminess. Pros: Quick to put together. Only a few ingredients needed. Cons: Lose the flavor of the chard to the spicy chipotle. Read More
Rating: 4 stars
03/12/2012
Great recipe First time to make cook with chard and this recipe was a big hit. We love chipotle peppers. I used chipotle packed in adobo sauce and used twice the amount called for. It was not too spicy. The smokiness of the chipotle really mixed well with the chard. We added the cheese but I don't think it is essential to the dish. We will definitely make this again. Pros: Deep flavor with the chard chicken broth and chipotle pepper mix. Cons: None Read More
Rating: 5 stars
10/30/2011
My husband usually complains when he finds out we're having chard for dinner. Even he loved the stuff. My 10.5 month old ended up eating bits of it too. Read More
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Rating: 5 stars
10/30/2011
Awesome! As promised delicious and beautiful on the plate! Read More
Rating: 5 stars
10/29/2011
Great! I loved this so much the first time I made it that I made it again and used it as a filling for enchiladas topped with red sauce and a bit of cheese. This will be a "go to" veggie for a side dish on Mexican night. Read More