Sauteed Swiss Chard

While Swiss Chard and Collards might not be my favorite vegetables, I like to switch up my greens every once in awhile! A simple saute is all these need.

Sauteed Swiss Chard

(taken from Cuisine at Home, Oct 2011)

2 tbsp olive oil

1 tbsp minced garlic

2 bunches Swiss chard, stems removed, leaves coarsely chopped

2 tsp fresh lemon juice

1/2 tsp red pepper flakes

1/8 tsp ground nutmeg

salt to taste

Heat oil in saute pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add a handful of chard at a time, stirring after each addition and allowing the greens to wilt. Stir in lemon juice, pepper flakes and nutmeg. Cook chard until tender, about 5 minutes more, season with salt.

Nutritional Information: per 1/6th of recipe

73 cal, 5g fat (1g sat), 0mg cholesterol, 322 mg sodium, 6g carbs, 2g fiber, 3g protein

Ruby Red Salad

Ruby Red Salad (Deliciously G-Free)

3 large beets or 1 15-ounce can, drained

½ lb greens

1 pomegranate, seeded

1 fennel bulb, sliced thinly

½ small red onion, sliced thinly

Dressing:

3 T olive oil

2 T sherry vinegar

1 garlic clove

1 tsp salt

1 tsp granulated sugar

½ tsp oregano

½ C fresh basil leaves

¼ tsp black pepper

¼ C shaved Manchego cheese (or Feta)

Slice beets and mix with greens, pomegranate arils, fennel and onion slices.
Process dressing ingredients in a blender until pale green.
Drizzle dressing over salad and top with cheese.

Nutritional Information:

4 servings

Cals: 226

Fat: 13 g

Protein: 5 g

CHO: 22 g

Fiber: 6 g

Hot Winter Salad with Kale

Hot Winter Salad with Kale (Deliciously G-Free)

2 T olive oil

1 lb kale greens

2 red bell peppers, thinly sliced

¼ tsp salt

¼ tsp black pepper

1 15-ounce can red light kidney beans

1 avocado, diced or 1 C pureed cooked acorn squash

Heat oil in large skillet and add kale, pepper slices, salt and pepper. Cook 4-5 minutes.
Add kidney beans and avodcado.

Nutritional Information:

4 servings

Cal: 413

Fat: 14 g

Protein: 18 g

CHO: 58 g

Fiber: 18 g