Wilted Red Chard with Fennel and Roasted Beets
A Platter Talk Exclusive
Servings: 2 servings
Ingredients
- 1 bunch red chard washed, rinsed and stalks removed
- 2 large beets roasted and diced
- 1 head fennel washed and cut into wedges fronds removed (and reserved.)
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 2 cloves garlic thinly sliced
- juice from 1 lemon
- 2 oz goat cheese
- 1/4 cup tasted walnuts
- ground black pepper to taste
Instructions
- Use large sautée pan and heat olive oil and lemon juice over medium-high setting.
- Sautée fennel wedges, stirring occasionally until brown and tender, add garlic till soft and translucent, transfer to small pan or dish, set aside and keep warm.
- Bring broth to simmer and add chard. Reduce heat, stir and wilt till tender, about 5 minutes.
- Plate chard on heated platter , top with fennel wedges, roasted beets, walnuts and crumbled goat cheese.
- Garnish with reserve fennel fronds, lemon, and fresh ground pepper.
Nutrition
Calories: 295kcal | Carbohydrates: 16g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 700mg | Potassium: 579mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1729IU | Vitamin C: 16mg | Calcium: 103mg | Iron: 2mg
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