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 to 1/2 teaspoon ground chipotle pepper
- 1/4 teaspoon salt
- 2/3 cup shredded sharp Cheddar
- 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.
Heat the oil in a large skillet over medium heat. Add the onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes. Add the tomato, broth (or water), chipotle to taste and salt; bring to a simmer. Add the chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter the 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 Publisher. All rights reserved.
nutrition information per serving
90 calories; 6g total fat; 3g total saturated fat; 13mg cholesterol; 315mg sodium; 5g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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