2 tsp. olive oil
\n16 C. trimmed Swiss chard (about 2 lb.)
\n1\/4 to 1\/2 tsp. crushed red pepper
\n3 garlic cloves, minced
\n1 T. fresh lemon juice
\n1\/8 tsp. salt<\/p>\n
Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.<\/p>\n
Yield: 6 servings
\nServing size: 1\/2 C.)<\/p>\n
Calories: 43
\nFat: 1.8g
\nFiber: 2.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tsp. olive oil 16 C. trimmed Swiss chard (about 2 lb.) 1\/4 to 1\/2 tsp. crushed red pepper 3 garlic cloves, minced 1 T. fresh lemon juice 1\/8 tsp. salt Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt. Yield:…<\/p>\n