Chard & Sweet Pepper Stir-Fry

May/June 1994

Your rating: None Average: 2.6 (7 votes)

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.

Chard & Sweet Pepper Stir-Fry


  • 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.


Per serving: 80 calories; 4 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1

Exchanges: 1 1/2 vegetable, 1/2 fat

More From EatingWell

Recipe Categories

Type of Dish
Side dish, vegetable
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique

May/June 1994
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner