1 small bunch Swiss chard (about 8 ounces)
2 tablespoons olive oil
2 medium cloves garlic, minced
½ tablespoon balsamic vinegar
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Wash and dry the Swiss chard and trim about ½ inch off the stems. Separate the leaves from the stems and chop them separately, retaining both.
Heat the oil in a medium skillet over a medium heat. Add the chopped stems and cook, stirring occasionally, until they are tender, 3-4 minutes. Stir in the garlic and cook for 30 seconds more. Add the Swiss chard leaves and cook, stirring frequently, until they are tender and wilted, about 2 minutes. Remove from the heat; stir in the vinegar, salt and pepper and serve.
Makes 2 servings
Serving size ½ cup
Calories 150; Total Fat 14g (Sat Fat 2g, Mono Fat 10g, Poly Fat 2g); Protein 2g; Carb 6g; Fiber 2g; Cholesterol 0mg; Sodium 530mg, Total Sugars 2g (Includes 0g Added Sugar)