Swiss Chard with Beets Recipe

4 3 3
Swiss Chard with Beets Recipe
Swiss Chard with Beets Recipe photo by Taste of Home
Publisher Photo

Swiss Chard with Beets Recipe

Read Reviews
4 3 3
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

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

Directions

Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven or large kettle 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.
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

2/3 cup: 172 calories, 11g fat (3g saturated fat), 10mg cholesterol, 791mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 8g protein.

  • 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
  1. Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven or large kettle 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwiss Chard with Beets

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
[email protected] User ID: 3492314 101243
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
dzz1qy User ID: 6636475 168377
Reviewed Sep. 8, 2012

"I added some chopped tomatoes. Very tasty"

MY REVIEW
Love2Experiment User ID: 5719731 117093
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."

Loading Image