nutritional information

Per 1/2 cup serving:

  • Calories: 72
  • Protein: 2 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 167 mg
  • Fiber: 1 g
  • Sugar: <1 g
Vegan

Rainbow Chard with Pumpkin Seeds

Serves 8

30 minutes or fewer

This sauté is as much about the chard stems as it is about the greens.
  • 2 12-oz. bunches rainbow chard
  • 3 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 4 tsp. lemon juice
  • 2 Tbs. toasted pumpkin seeds

1. Tear chard leaves away from stems, keeping stems and leaves separate. Cut leaves into wide strips. Slice stems 1/4-inch thick on diagonal. (You should have 16 cups leaves and 1 cup stems.)

2. Heat oil in skillet over medium heat. Add chard stems and garlic. Sauté 2 to 3 minutes, or until stems soften, adding 1 to 2 Tbs. water, if necessary. Increase heat to medium-high, and add chard leaves. Sauté 3 to 4 minutes, or until wilted. Toss with lemon juice and pumpkin seeds.

November/December 2010 p.54

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