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Italian-Style Swiss Chard

Servings: 8
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  • 3 pounds Swiss Chard (both red and green, or all of one color), rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons minced or pressed garlic
  • 6 chopped anchovies
  • 3 tablespoons balsamic vinegar
  • Salt and pepper


  1. Trim stem ends of chard. Thinly slice stems crosswise up to base of leaves; set slices aside. Reserve a few whole leaves to line serving dish; coarsely chip remaining leaves.
  2. In a 6-to 8 quart pan over medium high heat, stir oil, garlic, and anchovies until garlic is slightly softened, about 2 minutes. Add chard stems; stir until softened, about 2 minutes. Stir in chopped leaves (parts at a time if pan is full), cover, and cook until wiled, about 4 minutes. Mix in vinegar; season to taste with salt and pepper. Garnish a serving dish with reserved chard leaves; spoon greens alongside.

Nutritional Information (Per Serving)
Protein:3.8 g
Sodium: 444 mg
Cholesterol:1.7 mg
Fat: 4.1 g
Carbohydrates: 6.6 g
Exchanges: 1 Vegetable, 1 Fat

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