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Rainbow Chard Recipe
A deliciously simple side dish packed with good-for-you nutrition!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish, Vegetables
Cuisine:
American
Servings:
4
servings
Calories:
182
kcal
Equipment
Large Skillet
Ingredients
8
cups
chopped, rainbow chard
(regular chard works too)
½
cup
juice sweetened, dried cranberries
½
cup
roasted sun flower seeds
2
tsp.
oil
(I used coconut oil)
US Customary
-
Metric
Instructions
Wash your chard and cut off the ends of the stalks.
Chop chard into bite-size pieces, separating the stalks from the leaves as you do. (do not discard them!)
Place the oil in the pan and turn on the burner. Medium to high heat will work fine. Adjust as needed.
Place the chard stalks in the pan first and cook for about 5-7 minutes, stirring occasionally, until they begin to soften slightly.
Add the leaves and continue stirring until they leaves are wilted.
When chard has wilted, add the other ingredients and cook for 2-3 minutes more.
Allow to cool slightly and serve.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
0.25
the recipe
|
Calories:
182
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Sodium:
278
mg
|
Potassium:
354
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
4404
IU
|
Vitamin C:
22
mg
|
Calcium:
51
mg
|
Iron:
2
mg