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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 80 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrate; 3 g protein; 4 g fiber; 371 mg sodium; 566 mg potassium.
Nutrition bonus: Vitamin A (165% daily value), Vitamin C (149% dv), Potassium (16% dv), Magnesium (24% dv).
1 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1/2 fat