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Buttered Swiss Chard

Western.Chefs's picture
  Swiss chard leaves with stalks 2 Pound (Large Variety)
  Salt 1 3⁄4 Teaspoon
  Melted butter/Margarine/fat/salad oil 4 Tablespoon
  Pepper To Taste

Wash chard.
Separate stalks and coarse veins from leaves, then cut into 2" pieces.
Cook stalks and veins, covered, in 1/2" boiling water with 1 teasp salt for 15 min, or until tender.
Drain, and then add 2 tablesp butter or margarine, speck pepper and salt if needed.
Cook leaves, covered, in water clinging to them, with 3/4 teasp salt for 10 min, or until tender.
Then drain, chop if desired, and add 2 tablesp butter or margarine, speck pepper, and salt if needed.
Serve greens in center with tender stalks around them.
Or toss together.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 603 Calories from Fat 443

% Daily Value*

Total Fat 51 g77.7%

Saturated Fat 31.1 g155.5%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 5339.3 mg222.5%

Total Carbohydrates 34 g11.4%

Dietary Fiber 14.5 g58.2%

Sugars 10 g

Protein 17 g33.7%

Vitamin A 1139.7% Vitamin C 453.6%

Calcium 47.9% Iron 90.9%

*Based on a 2000 Calorie diet

Buttered Swiss Chard Recipe