Recipe Image

Chipotle Cheddar Chard

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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.”


    • 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
    • ¼ cup reduced-sodium chicken broth or water
    • ¼- ½ teaspoon ground chipotle pepper
    • ¼ teaspoon salt
    • ⅔ cup shredded sharp Cheddar cheese


  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019