Tangy Swiss chard is prepared with garlic, pinto beans, tomatoes and lime juice and then heated in the oven with delicious goat cheese. It makes a great side dish for pasta.
Original recipe makes 4 servings
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons butter
2 cloves garlic, minced
1 pinch red pepper flakes
1 bunch Swiss chard – rinsed, stems removed and cut into 1/2 inch slices
1 (15.5 ounce) can pinto beans, rinsed and drained
1 small tomato, chopped
salt and pepper to taste
1 tablespoon fresh lime juice
3 tablespoons goat cheese
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.
- Heat the oil and butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.
- Transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
- Bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.
Calories: 216 kcal
Carbohydrates: 20.9 g
Cholesterol: 16 mg
Fat: 12.1 g
Fiber: 6.4 g
Protein: 7.9 g
Sodium: 504 mg