Buttered Swiss Chard
|Swiss chard leaves with stalks||2 Pound (Large Variety)|
|Salt||1 3⁄4 Teaspoon|
|Melted butter/Margarine/fat/salad oil||4 Tablespoon|
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.
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