Sautéed Chard With Pesto

chard-pesto
Photo by Danny Kim
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 99 calories
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 1 mg
    • Sodium 312 mg
    • Protein 3 g
    • Carbohydrate 4 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 81 mg

Combine the pesto and 2 tablespoons of the oil in a small bowl; set aside.Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chard stems, ¼ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add as many of the chard leaves as will fit and cook, tossing frequently and adding more leaves as there is room, until tender, 2 to 4 minutes.Drizzle the chard with the thinned pesto. Serve warm or at room temperature. 

Ingredients

  1. Check 2 tablespoons pesto
  2. Check 1/4 cup olive oil
  3. Check 2 bunches Swiss chard, stems removed and chopped and leaves torn
  4. Check kosher salt and black pepper

Directions

  1. Combine the pesto and 2 tablespoons of the oil in a small bowl; set aside.
  2. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chard stems, ¼ teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add as many of the chard leaves as will fit and cook, tossing frequently and adding more leaves as there is room, until tender, 2 to 4 minutes.
  3. Drizzle the chard with the thinned pesto. Serve warm or at room temperature.