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This recipe is...
rich in veggies
2 pounds Swiss chard, washed
1/2 cup low-sodium chicken broth
1 tablespoon minced shallots
salt to taste
freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 tablespoon fresh tarragon, thinly sliced
1. Slice the chard on the diagonal into 2" pieces.
2. Heat the chicken stock and add the stems of the chard and shallots. Simmer for about 3 minutes and add the chard leaves. Continue to cook until the chicken stock is reduced and the chard is tender, about 5 more minutes.
3. Remove from the heat and toss the chard with the lemon juice and olive oil. Taste and add salt and pepper. Sprinkle with tarragon.
Serving Size: about 1/2 cup
Number of Servings: 4
|Fat||3 g||Fiber||4 g|
|Protein||4 g||Saturated Fat||0 g|
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