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Chipotle Cheddar Chard

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings, about 2/3 cup each
The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and enjoy it as a quesadilla filling, as we did often in the Test Kitchen for lunch.

Make Ahead Tip: Cover and refrigerate for up to 2 days.
2 teaspoons  canola oil
1   small onion, halved and thinly sliced
1 pound  chard, stems and leaves separated, chopped (see Note)
1   medium tomato, chopped
1/4 cup  reduced-sodium chicken broth or water
1/4-1/2 teaspoon  ground chipotle pepper
1/4 teaspoon  salt
2/3 cup  shredded sharp cheddar cheese

Note: After washing the chard for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.
Chipotle Cheddar Chard Recipe at
Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, about 2/3 cup each
Calories: 90
Fat. Total: 6g
Protein: 4g
Carbohydrates, Total: 5g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 13mg
Sodium: 315mg
% Cal. from Fat: 60%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Jacques, -- Reviewed: 05/23/2009
Swiss chards make delicious
This dish has rapidly become a favourite at home. Everybody (including the kids !!!!) like it. Easy to prepare too. A good way of having greenery accepted.
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