By Mayo Clinic Staff
April 03, 2012
Available year-round, Swiss chard is among the most tender and sweet of the cooking greens. Like all dark leafy greens, it's high in nutrients. Here, soy milk contributes richness but virtually no fat.
Number of servings Serves 6
- 2 tablespoons olive oil
- 1 1/2 tablespoons unbleached all-purpose (plain) flour
- 3 garlic cloves, finely chopped
- 1 1/4 cups low-fat plain soy milk (soya milk)
- 2 pounds Swiss chard, washed, stemmed and cut crosswise into strips 1/2-inch wide
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
In a large frying pan, heat the olive oil over medium heat. Whisk in the flour to make a smooth paste. Continue whisking and add the garlic; cook for 30 seconds longer. Whisk in the soy milk and cook until the mixture thickens slightly.
Add the chard and stir to coat well. Cover and cook just until tender, about 2 minutes. Season with the salt and pepper. Sprinkle with the Parmesan and serve hot.
Nutritional analysis per serving
- Total carbohydrate 8 g
- Dietary fiber 3 g
- Sodium 297 mg
- Saturated fat 1 g
- Total fat 5 g
- Cholesterol 1 mg
- Protein 5 g
- Monounsaturated fat 3 g
- Calories 101
- Fats and oils 1
- Vegetables 2
- Fats 1
- Nonstarchy vegetables 2
This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.