Sautèed Chard W Lemon and Anchovy

ACTIVE: 30 minutes TOTAL: 30 minutes Ceasar salad, croutons and all, meets sautéed chard.

1 pound white chard, trimmed

2 tablespoons extra-virgin olive oil, divided

1 slice whole-grain bread, cut into 1/2 inch cubes

1 tablespoon minced garlic

Pinch of salt

1 tablespoon lemon juice

1 tablespoon mayonnaise

1/2 teaspoon anchovy paste or 1 anchovy fillet, minced

1/4 teaspoon ground pepper

1 tablespoon shaved Parmesan cheese

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1. Seperate chard leaves from stem; chop the stems andcoarsley chop the leaves. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread; cook, stirring, until browned and crisp, 3 to 4 minutes. Transfer to a plate. 3. Reduce heat to medium. Add the remaining 1 tablespoon oil and the chard stems to the pan and cook, stirring until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chard leaves and salt; cover and cook, stirring occasionally, until tender, about 5 minutes more. Remove from heat. 4. Combine lemon juice, mayonnaise, anchovy and pepper in a small bowl. Stir the sauce into the chard. Serve topped with the croutons and Parmesan.

SERVES 4: 2/3 cups each

CAL 106 / FAT 8g(SAT 0g) / CHOL 2mg / CARBS 6g / TOTAL SUGARS 1g(ADDED 0g) / PROTEIN 3g / FIBER 2g / SODIUM 260mg / POTASSIUM 466mg