A light sauteed swiss chard with white wine and salty parmesan cheese.
I’m a recent convert to cooked greens. I used to think they were a slimy green blob of slime. Did I already say slime? They were slimy because I wasbclueless as to how to cook them properly.
Now that you have that pretty picture in your mind, let me replace it with something more appetizing.
Lightly sautéed – bright green – fresh tasting- chard, served with just a touch of garlic, sweet onion and a tiny splash of my favorite chardonnay.
What if we added a sprinkle of nutty Parmesan cheese, and tossed it into our greens so it touched every delicate leaf?
Convinced now? I am!
- ½ tablespoon olive oil
- ¼ cup onion, shredded
- 1 clove garlic, minced
- ¼ cup white wine
- ½ tsp herbes de Provence
- 6 cups chard, chopped
- ¼ cup Parmesan cheese , shredded
- 1. Preheat oil in a non-stick skillet over medium heat.
- 2. Add onion and garlic and cook for 2 - 3 minutes to soften. Add herbes de Provence, wine and chard. Cook another 3 - 4 minutes until it starts to wilt.
- 3. Top with Parmesan cheese.
What’s good for me in this dish?
Chard. Wow! Very high in vitamins K, A and C. Not to mention magnesium, manganese, potassium, iron, vitamine E, fiber, copper and tryptophan. What a list. Vitamin K promotes bone health, and vitamin a is essential for vision and lung health. Magnesium is essential for calcium absorption, and both support bone health. Vitacmin C is essential for antioxidant protection and immune support. Potassium supports heart health and iron gives you energy.
Amount Per Serving
Calories: 121, Weight Watchers Points 2
Total Fat: 3.54g
Total Carbs: 6.50g
Dietary Fiber: 1.91g
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. The statement made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details.