Chinese Chard with Almonds

Name: Chinese Chard with Almonds
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings.
Cuisine: Asian Recipes, Asian Side Dishes
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

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

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.

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.

Nutrition 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.

Originally published as Chinese Chard with Almonds in Taste of Home April/May 2017