Swiss Chard with Beets Recipe
Swiss Chard with Beets Recipe photo by Taste of Home
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 2 bunches Swiss chard
  • 1 small red onion, halved and sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) sliced beets, drained and julienned
  • 3 tablespoons lemon juice
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup coarsely chopped walnuts, toasted

Nutritional Facts

1 serving (2/3 cup) equals 172 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 791 mg sodium, 13 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside.
  2. In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. Yield: 6 servings.
Originally published as Swiss Chard with Beets in Backyard Living January/February 2007, p64

Nutritional Facts

1 serving (2/3 cup) equals 172 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 791 mg sodium, 13 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Swiss Chard with Beets

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (1)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 21, 2014

"I like to use fresh beets (cubed and boiled until tender) and when I do, I use the beet greens instead of Swiss chard. Great either way."

MY REVIEW
Reviewed Sep. 8, 2012

"I added some chopped tomatoes. Very tasty"

MY REVIEW
Reviewed Jan. 14, 2011

"This is a new, interesting way to have Swiss Chard. Lots of texture, freshness with the lemon and good for you! I cut the recipe in half and used lower-fat feta and fresh-squeezed lemon juice."

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