Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
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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.

Source: EatingWell Magazine, December 2006


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 2/3 cup
89 calories; protein 4.9g; carbohydrates 5.3g; dietary fiber 2g; sugars 1.9g; fat 5.9g; saturated fat 2.6g; cholesterol 12.8mg; vitamin a iu 4956.7IU; vitamin c 17.4mg; folate 15.7mcg; calcium 133.5mg; iron 1.8mg; magnesium 72mg; potassium 500.2mg; sodium 337.7mg.

1 vegetable, 1 fat