Rainbow Chard with Pumpkin Seeds

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This sauté is as much about the chard stems as it is about the greens.

  • 1/2 cup servingServings

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 72
  • Carbohydrate Content: 4 g
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Sodium Content: 167 mg