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Rating: 3.5 stars
31 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 6
  • 31 Ratings

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Credit: Danny Kim

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the pesto and 2 tablespoons of the oil in a small bowl; set aside.

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  • 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.

Nutrition Facts

99 calories; fat 9g; saturated fat 1g; cholesterol 1mg; sodium 312mg; protein 3g; carbohydrates 4g; sugars 1g; fiber 2g; iron 2mg; calcium 81mg.
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