Swiss Chard & Roasted Squash Squash – Cleveland Clinic

The key to this quick and easy chard recipe is to dry the chard after washing, otherwise the excess water clinging to the chard will dilute the flavors. You’ll also want to cook the Swiss chard slowly enough that it releases enough of its own moisture to cook it thoroughly until tender. And the roasted pumpkin is a delicious and healthy way to sweeten the greens without adding sugar.

ingredients

• 4 cups (1 3/4 to 2 pounds) butternut squash, peeled, seeded, cut into 1/3-inch cubes
• 6 large garlic cloves, finely chopped, divided
• 2 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon fresh coarsely ground black pepper, divided
• 2 large bunches (1 1/4 to 1 1/2 pounds) Swiss chard, center ribs removed*, leaves cut crosswise into 1/3 to 1/2-inch thick strips

Travel directions

1. Preheat the oven to 350 F.
2. In a large mixing bowl, combine the squash, half the garlic, 1 tablespoon olive oil, and 1/4 teaspoon salt and pepper. Toss to mix well. Spread on a rimmed baking sheet. Bake until pumpkin is tender, stirring occasionally, about 35 minutes. Remove from oven and set aside.
3. In a large, deep non-stick skillet, heat the remaining olive oil over medium heat. Add remaining garlic and cook until aromatic, 30 seconds to 1 minute. Add the Swiss chard to the pan; season with remaining salt and pepper, stirring frequently until chard is tender, 5 to 7 minutes.
4. Add the squash to the chard and stir until well blended and heated through, 2 to 3 minutes.
5. Transfer the mixture to a large bowl and serve.

*You can also add the chard ribs to this recipe if you like texture and flavor. Slice them super thin and simmer the ribs in vegetable stock to soften them as they take longer to cook.

Nutritional information

Calories: 84
Total fiber: 3.3g
Soluble fibres: 0 g
Protein: 2.5 g
Total fat: 3.7 g
Saturated fat: 0.5 g
Healthy fat: 3.1 g
Carbohydrates: 13 g
Sugar: 2.5 g
Added sugar: 0 g
Sodium: 275mg
Potassium: 722mg
Magnesium: 98mg
Calcium: 88mg

† From the cookbook ‘What to eat if’ by Michael F. Roizen, MDMichael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC†