, 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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin