Monday, May 02, 2005

Chipotle Cheddar Chard

Chipotle Cheddar Chard (Adapted from Eating Well)

2 teaspoons canola oil
1/4 cup thinly sliced onion
16 ounces rainbow swiss chard, stems and leaves separated - both chopped
1 medium tomato, chopped
1/4 cup chicken broth
1/2 teaspoon ground chipotle pepper
1/4 teaspoon salt
3 ounces shredded sharp white cheddar

In a large skillet, heat oil in a large skillet over medium. Add onion and the stems of the chard - cook until softened, about 5 minutes. Stir in tomato, broth, chipotle and salt - bring to a simmer. Add chard leaves - cover and cook, stirring once, until the chard is just tender, about 2 minutes. Scatter cheese evenly over the chard and cook (don't cover this time) until the cheese has melted.

Serves 4-6.

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