Nutrition per serving may change if servings are adjusted.
1 pound white chard, trimmed
2 tablespoons extra-virgin olive oil, divided
1 slice whole-grain bread, cut into ½-inch cubes
1 tablespoon minced garlic
Pinch of salt
1 tablespoon lemon juice
1 tablespoon mayonnaise
½ teaspoon anchovy paste or 1 anchovy fillet, minced
¼ teaspoon ground pepper
1 tablespoon shaved Parmesan cheese
Separate chard leaves from stems; chop the stems and coarsely chop the leaves.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread; cook, stirring, until browned and crisp, 3 to 4 minutes. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon oil and the chard stems to the pan and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chard leaves and salt; cover and cook, stirring occasionally, until tender, about 5 minutes more. Remove from heat.
Combine lemon juice, mayonnaise, anchovy and pepper in a small bowl. Stir the sauce into the chard. Serve topped with the croutons and Parmesan.
136 calories;10 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 4 g protein; 15 mcg folate; 3 mg cholesterol; 2 g sugars; 0 g added sugars; 6,334 IU vitamin A; 21 mg vitamin C; 88 mg calcium; 3 mg iron; 334 mg sodium; 598 mg potassium
Vitamin A (127% daily value), Vitamin C (35% dv)