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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
2 bunches swiss chard |
1 small red onion, halved and sliced |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1 can (14-1/2 ounces) sliced beets, drained and julienned |
3 tablespoons lemon juice |
1 cup (4 ounces) crumbled feta cheese |
1/4 cup coarsely chopped walnuts, toasted |
Directions:
1. Cut stems from chard; coarsely chop stems and leaves separately. Fill a Dutch oven with water; bring to a boil. Add chard leaves. Return to a boil; cook for 1-2 minutes or just until tender. Drain and rinse in cold water; set aside.
2. In a large skillet, saute the onion, garlic, salt, pepper and chard stems in oil for 10-15 minutes or until tender. Gently squeeze excess moisture from chard leaves. Add leaves and beets to skillet; saute for 1 minute. Add lemon juice; heat through. Just before serving, sprinkle with feta cheese and walnuts. Yield: 6 servings.
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