Chinese Chard with Almonds Recipe

5 1 1
Chinese Chard with Almonds Recipe
Chinese Chard with Almonds Recipe photo by Taste of Home
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Chinese Chard with Almonds Recipe

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5 1 1
Publisher Photo
The chard in my garden inspires all kinds of recipes. This one makes a great side dish, especially in spring and summer. —Nancy Heishman, Las Vegas, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 1 bunch Swiss chard (about 1 pound), chopped
  • 1 tablespoon olive oil
  • 1 large sweet red pepper, cut into strips
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon hoisin sauce
  • 3/4 teaspoon Chinese five-spice powder
  • 3/4 teaspoon kosher salt
  • Dash crushed red pepper flakes
  • 2 tablespoons lemon juice
  • 1/2 cup sliced almonds, toasted

Directions

In a large saucepan over medium-high heat, bring 2 in. of water to a boil. Add chard; cook, covered, until crisp-tender, about 5 minutes. Drain; set aside.
In same saucepan, heat oil over medium-high heat. Add pepper, tomato and onion; saute until pepper is crisp-tender, 3-4 minutes. Add garlic; cook 1 minute more. Stir in next five ingredients; add cooked chard. Cook and stir until pepper is tender, 3-4 minutes ; add lemon juice. Top with almonds. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chinese Chard with Almonds in Taste of Home April/May 2017

Nutritional Facts

3/4 cup: 156 calories, 10g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 15g carbohydrate (6g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch.

  • 1 bunch Swiss chard (about 1 pound), chopped
  • 1 tablespoon olive oil
  • 1 large sweet red pepper, cut into strips
  • 1 large tomato, diced
  • 1 small red onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon hoisin sauce
  • 3/4 teaspoon Chinese five-spice powder
  • 3/4 teaspoon kosher salt
  • Dash crushed red pepper flakes
  • 2 tablespoons lemon juice
  • 1/2 cup sliced almonds, toasted
  1. In a large saucepan over medium-high heat, bring 2 in. of water to a boil. Add chard; cook, covered, until crisp-tender, about 5 minutes. Drain; set aside.
  2. In same saucepan, heat oil over medium-high heat. Add pepper, tomato and onion; saute until pepper is crisp-tender, 3-4 minutes. Add garlic; cook 1 minute more. Stir in next five ingredients; add cooked chard. Cook and stir until pepper is tender, 3-4 minutes ; add lemon juice. Top with almonds. Yield: 4 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chinese Chard with Almonds in Taste of Home April/May 2017

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dublinlab User ID: 1682119 264624
Reviewed Apr. 13, 2017

"Deliciouse, looked great on the plate. I served it with bbq'd chicken glazed with hot plum sauce, great side. Janet. VFE"

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