Don't toss those stems! They have a lovely texture when sautéed. Use rainbow chard for stems that will add a vibrant pop of color.
2 tablespoons extra-virgin olive oil
3 thinly sliced garlic cloves
8 cups chopped Swiss chard, including stems (about 8 oz.)
1/4 teaspoon kosher salt
1/3 cup toasted sliced almonds
Calcium 5% DV
Potassium 8% DV
Added sugars g
How to Make It
Heat olive oil in a large skillet over medium-high. Add garlic; cook 2 minutes or until aromatic and golden-brown. Add Swiss chard and salt; cook 3 minutes or until chard is slightly wilted and bright green. Stir in almonds.
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