Sexy Swiss Chard with Golden Raisins and Pumpkin Seeds Recipe
Daily Value: 3%
Low-Fat-Abs, Sugar-Conscious, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||26µg||6%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Swiss chard is loaded with vitamin A for bright, gorgeous eyes, vitamin K for strong bones, and antioxidant vitamin C for glowing skin. What's not to love about this sexy green? If you can't find pumpkin seeds, try sunflower seeds.
- 2 pounds Swiss chard, stem ends trimmed
- ¼ cup raw hulled pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, halved and thinly sliced
- ½ teaspoon sea salt
- ½ cup golden raisins
- 1 tablespoon fresh lemon juice
Place the chard on your cutting board. Use a sharp knife to cut out the colorful stems from the leaves. Slice the stems crosswise into ¼-inch pieces and place them in a bowl. Working in batches, stack the greens, roll them into a thick cigar shape and slice them crosswise into ¼-inch-wide ribbons.
Toast the pumpkin seeds in a small skillet over medium heat, shaking the pan often, until fragrant, toasty-brown, and plump, 3-4 minutes. Transfer to a small plate to cool and set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and salt and cook, stirring often, until it begins to soften, 3-4 minutes. Stir in the chard stems and cook until they're starting to soften, about 4 minutes. Add the greens and cook, stirring often, until they begin to wilt, about 4 minutes longer. Stir in the raisins and turn off the heat. Sprinkle with the lemon juice and turn the greens out onto a serving platter. Sprinkle the pumpkin seeds over the top and serve.
Per serving: 128 calories, 5 grams of fat, 1 gram of saturated fat, 5 grams protein, 4 grams fiber, 12 grams sugar, 457 milligrams sodium, 18 grams carbohydrates, 0 milligrams cholesterol
Adapted from "Pretty Delicious" by Candice KumaiServings: 6
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