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.
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.