Balsamic Swiss Chard

Swiss chard is one of my favourite leafy green vegetables - it's a side I serve often. Swiss chard with pale green stems is the most common type you'll find in grocery stores. But you can also find rainbow and ruby chard-with brightly coloured red and yellow stems respectively-at farmers' markets during the summer.  If you grow Swiss chard in your garden, double or triple this recipe and freeze the leftovers so you can enjoy it throughout the winter months.

Ingredients

1 tsp / 5 ml	canola oil
2	cloves garlic, crushed
6 cups / 1.5 L	Swiss chard, washed and trimmed
1 tbsp / 15 ml	balsamic vinegar
1/4 tsp / 1 ml	coarse sea salt
Amount	freshly ground black pepper, to taste

Directions

Heat oil in a skillet over medium heat. Add garlic; sauté for 1 minute. Add Swiss chard; cover and steam for 4 to 5 minutes, until chard begins to wilt.

Remove from heat, sprinkle with vinegar.  Season with salt and pepper.

Serves 4.

Per serving: 23 calories, 1 g protein, 1 g total fat (0 g saturated fat), 3 g carbohydrate, 1 g fibre, 0 mg cholesterol, 266 mg sodium

Source: http://www.lesliebeck.com/book_detail.php?id=146&area=3