Directions:
- Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.33 Kcal (403 kJ) | ||
| Calories from fat | 5.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 294.16mg | 12% | |
| Potassium | 572.46mg | 12% | |
| Total Carbs | 20.55g | 7% | |
| Sugars | 15.28g | 61% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 30mg | 50% | |
| Iron | 1.9mg | 11% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 34.65 Kcal (145 kJ) | ||
| Calories from fat | 1.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 1% | |
| Sodium | 105.81mg | 12% | |
| Potassium | 205.92mg | 12% | |
| Total Carbs | 7.39g | 7% | |
| Sugars | 5.5g | 61% | |
| Dietary Fiber | 0.69g | 8% | |
| Protein | 1.36g | 8% | |
| Vitamin C | 10.8mg | 50% | |
| Iron | 0.7mg | 11% | |
| Calcium | 22.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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