Kateryna Odyntsova

Like its (slightly) more involved twin, this dish gives you a total chard experience: silky leaves and sweet, crunchy stems. We cook both parts in the same pot, but stagger them to respect their different cooking times. This version has fewer ingredients, so it’s even more guest-friendly. We love it with Shellfish in Spicy Carrot Juice, Grilled Indian Chicken Thighs with Spicy Red Sauce, Roasted Pork Tenderloin with Port Wine Reduction, Porcini-Crusted Beef Tenderloin Steaks, or almost any simple meat or poultry dish. Next time, go the less simple route and discover chard with sweet-and-sour notes instead of a spicy kick. Tip: One batch yields 4 generous servings or 6 smallish ones.

Per serving: 93 calories, 3 g total fat, trace saturated fat, 0 mg cholesterol, 13 g total carbohydrate, 3 g dietary fiber, 3 g protein, 174 mg sodium.

Estimated Cook Time: 30 - 60 minutes.
Difficulty: Easy.
Servings: 4