Updated: Sep 12, 2020
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
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