Swiss Chard Potatoes, 74 cals/ 1/2 cup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pounds Swiss Chard4 quarts water3 medium Idaho potatoes (1-1/4 pounds peeled and cut crosswise)1/4 cup Extra Virgin Olive Oil (EVOO)5 cloves of garlicfreshly ground black pepper
Trim the ends from the Swiss Chard stems. Cut off and discard any yellow or wilted parts of the leaves. Strip the stems from the leaves and cut the stems into 1/2 inch pieces. Cut the leaves in half lengthwise, then cut crosswise into 1/2 inch strips. Wash the leaf and stem pieces throughly and drain them well.
In a large pot, bring water to boil and add the potatoes. Boil for 10 minutes. Add the Swiss Chard and boil for another 20 to 30 minutes until the vegetables are very tender. Drain in a colander.
In a large skillet heat 2 TBS of olive oil over medium heat. Add the garlic and cook until it just begins to brown, about 1 minute. Add the Swiss Chard and potatoes and cook, stirring and mashing the potatoes until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, lower the heat to medium-low and continue stirring.
Add the remaining 2 TBS of EVOO, salt and pepper to taste. Stir. Serve hot. Makes 94 calories / half cup.
In order to reduce calories and salt, omit the last two EVOO and salt.
Makes 6 cups. Makes 12 servings.
Serving size is 1/2 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user CARIKE3.
In a large pot, bring water to boil and add the potatoes. Boil for 10 minutes. Add the Swiss Chard and boil for another 20 to 30 minutes until the vegetables are very tender. Drain in a colander.
In a large skillet heat 2 TBS of olive oil over medium heat. Add the garlic and cook until it just begins to brown, about 1 minute. Add the Swiss Chard and potatoes and cook, stirring and mashing the potatoes until the liquid is evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, lower the heat to medium-low and continue stirring.
Add the remaining 2 TBS of EVOO, salt and pepper to taste. Stir. Serve hot. Makes 94 calories / half cup.
In order to reduce calories and salt, omit the last two EVOO and salt.
Makes 6 cups. Makes 12 servings.
Serving size is 1/2 cup.
Number of Servings: 12
Recipe submitted by SparkPeople user CARIKE3.
Nutritional Info Amount Per Serving
- Calories: 74.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 107.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.4 g
- Protein: 2.3 g
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