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.

Makes 6 servings, about 2/3 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 90 calories; 6 g fat (3 g sat, 1 g mono); 13 mg cholesterol; 5 g carbohydrate; 4 g protein; 2 g fiber; 315 mg sodium; 493 mg potassium.

Nutrition bonus: Vitamin K (313% daily value), Vitamin A (100% dv), Vitamin C (30% dv), Magnesium (17% dv).

0 Carbohydrate Servings

Exchanges: 1 vegetable, 1 fat

TIP: 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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

We took the test kitchen's advice and rolled this into tortillas, along with a little chopped avocado and a splash or two or hot sauce. It was great! I categorically refuse to buy tomatoes in winter, so I used canned, diced tomatoes (drained) instead. The dish was runny, and so I actually removed the cooked greens from the pan and put them in the serving bowl, and then sprinkled the cheese and melted it in the microwave.

Anonymous, Minneapolis, MN

Very tasty! Even my husband, who isn't a big fan of chard really enjoyed this one. I left the tomato out since they aren't in season right now and might do that again because we liked it so much without it.

Sally

This was such a tasty dish & so easy to make...will make it again for sure!!!

nancy, beaverton,ontario

A nice way to use late summer garden produce. I didn't have ground chipotle or sharp cheddar, so I used chipotle canned in adobo sauce, and a little parmigiano reggiano and shredded Quattro Formaggio (parmesan, romano, provolone, mozzarella). Hubby and I both liked it, so it's going into the summer rotation. I agree there's no point in making it if tomatoes aren't in season.

Anonymous, Redwood City, CA

This recipe is healthy and delicious! I had never tried chard before and I was surprised at how everyone loved this recipe! It tastes even better the second day!

Melissa, Raleigh, NC

This was great! We subbed in one small canned chipotle chile for the ground pepper and added half a can of garbanzo beans with the chard leaves. Dinner consisted of this, wrapped in tortillas, with fresh corn muffins on the side. Yum!

Outdoorgrrl, Kirkland, WA

The flavors in this were great, although my stems didn't soften enough to easily eat in a tortilla. I wonder if I had a bad bunch, or if the cooking times should be a little longer? When is chard in season?

Sarah, San Marcos, TX