Chipotle Cheddar Chard

Chipotle Cheddar Chard

5 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

  • Active

  • Ready In

  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.

Nutrition information

  • Serving size: about 2/3 cup
  • Per serving: 89 calories; 6 g fat(3 g sat); 2 g fiber; 5 g carbohydrates; 5 g protein; 16 mcg folate; 13 mg cholesterol; 2 g sugars; 0 g added sugars; 4957 IU vitamin A; 17 mg vitamin C; 134 mg calcium; 2 mg iron; 338 mg sodium; 500 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 1 fat

Reviews 5

July 24, 2013
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By: EatingWell User
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.
March 12, 2012
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By: tssimons.55
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
January 08, 2011
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By: Suzanne
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.
February 23, 2010
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By: EatingWell User
Awesome! As promised, delicious and beautiful on the plate!
January 18, 2010
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By: EatingWell User
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.