Donna’s Swiss Chard With Cranberries And Pine Nuts

Swiss chard is popular in Mediterranean dishes. Both the leaves and the colorful stems are used in this recipe. It is high in vitamin A, C, K and many minerals. The flavor is enhanced with the dried cranberries, bacon and nuts.

1 pound Swiss chard (about 6 cups chopped) 4 tablespoons pine nuts or nuts of your choice 2 slices bacon 1/3 cup dried cranberries 1 tablespoon balsamic vinegar salt and pepper to taste

Wash chard leaving some water clinging to the leaves. Using a sharp knife, remove ribs section from each Swiss chard leaf and chop in 1/2 inch pieces. Set aside. Chop green leafy sections and set aside.

In a large skillet, toast pine nuts over medium-hot heat. Watch carefully to prevent burning. Remove pine nuts from skillet and set aside. Add bacon to the skillet. Cook until crisp. Remove bacon, crumble and set aside.

Add the chopped stems to the skillet. Cook until tender Add chopped chard leaves to skillet, cover, and cook for 3 – 4 minutes or just until chard begins to soften. Stir occasionally. Pour off any accumulated water. Add dried cranberries, vinegar, and reserved pine nuts. Add salt and pepper to taste.

Serves 4

Nutritional Information per serving:

Calories 100 Fat, gm. 5 Protein, gm. 4 Carbs, gm. 13 Cholesterol, mg. 3 Fiber, gm. 2.5