Wednesday, July 10, 2013

Swiss Chard with Beans & Goat Cheese

Many years ago, after hearing how wonderful Swiss chard was for you, I bought a bunch of it, brought it home, and found myself staring at it in confusion as it sat on my kitchen counter. What on earth was I suppose to do with Swiss chard?  After some research, I decided on a recipe I found on Allrecipes for Swiss Chard with Pinto Beans and Goat Cheese.  I've changed a few things from the original recipe over the years to suit my own tastes, but not much.  The recipe is just a fantastic way to get Swiss chard in your diet, and a great way to introduce the vegetable to wary eaters. The recipe is pretty versatile: don't like goat cheese? Use feta. Black bean not your favorite bean? Use whatever your favorite type of bean is then.  

Swiss Chard with Beans & Goat Cheese
Recipe Adapted From Allrecipes

2 Tbsp Unsalted Butter (or Coconut Oil)
3 Garlic Cloves, minced
1-3 Pinches of Red Pepper Flakes, depending on heat preference
2 Bunches of Swiss Chard (rinsed, pat dry, stems removed, chopped)
1 (15.5 oz) can Black Beans, rinsed & drained
2 Tomatoes, seeded & chopped
Juice of Half a Lime
3 oz Goat Cheese
Salt & Pepper


1. Preheat the oven to 350 degrees, and grease an 8 x 8 baking dish (or a 1 1/2 to 2 quart dish)

2. Heat the butter in a large skillet over medium heat; add in the garlic and red pepper flakes and saute for 30 seconds.  Add in the Swiss chard, cover, and cook for 6 minutes, stirring halfway through.  

3. Uncover and mix in the beans, tomatoes, and lime juice. Salt & pepper.  Keeping the skillet uncovered, continue cooking for 4 minutes, or until chard has wilted, stirring occasionally.  

4. Spoon the chard-bean mixture into the greased baking dish.  Crumble the goat cheese on top.

5. Bake uncovered for 15 minutes.

Serving Size: 1/4th of the Dish
Calories: 210
Fat: 11
Carbs: 22
Protein: 11

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