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Rainbow Chard with Pumpkin Seeds

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

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

Servings
1/2 cup serving

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
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 0 g
  • Sodium Content 167 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g