Tuesday, March 19, 2013

Sautéed Chard and Carrots

I love making dinners that have a sautéed vegetable side, such as Swiss chard or kale, because it's fast, easy and tasty. I think a lot of people don’t cook with these leafy greens simply because they don’t know how. Swiss chard is an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron and dietary fiber.

 1 Tbsp extra virgin olive oil (EVOO)
½ yellow onion, diced
1 bunch of Swiss chard, roughly chopped
2 large carrots, peel into ribbons
2 garlic cloves, minced or pressed
Pinch of red pepper flakes
Salt and pepper, to taste

In a large sauté pan over medium high heat, add EVOO and onions; cook for 3-4 minutes. Add chard and carrots. Sauté for about 8 minutes, until tender. Stir in garlic, pepper flakes and salt and pepper, to taste.

Serve with your favorite protein.
Substitute chard for curly kale or baby bok choy.

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