Swiss Chard with Beets
Total TimePrep: 25 min. Cook: 20 min.
- 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
- 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.
- 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.
Nutrition Facts2/3 cup: 172 calories, 11g fat (3g saturated fat), 10mg cholesterol, 791mg sodium, 13g carbohydrate (6g sugars, 4g fiber), 8g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.
Sep 8, 2012
I added some chopped tomatoes. Very tasty
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.