Braised Swiss Chard

Serves 4

COST: $0.55

Per 3⁄4 cup

Calories: 64

Fat: 6g

Carbohydrates: 2g

Protein: 1g

Fiber: 1g

Sugar: 0g

Sodium: 22mg

1 large bunch Swiss chard (about 11⁄2 pounds)

1 cup strong vegetable stock

Salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 medium shallots, finely chopped (about 1⁄4 cup)

1 tablespoon unsalted butter

Lemon wedges

Wash the chard thoroughly under running water, and shake dry. Using your hands, tear the leafy parts away from the stems; set aside. Cut the stems into bite-sized pieces. In a non-Teflon coated skillet bring the stock to a boil; add the stem pieces. Season with salt and pepper; cook until tender. Transfer them to a bowl or plate, reserving their cooking liquid. Wipe out the skillet.
Return the skillet to the heat and add the olive oil and shallots. Cook 1 minute until they sizzle and soften slightly. Add the chard leaves, and cook only until they wilt. Add back the stems, plus 2 tablespoons of their cooking liquid. Bring to a simmer, and swirl in the butter.
Taste for seasoning. Serve with lemon wedges.