Sweet and Spicy Swiss Chard

This super-fast recipe is the exact opposite of the traditional chard and vinegar that I grew up on and grew tired of. Mildly sweet with a gingery bite.

Step: 1

Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.

Per Serving: 60 calories; protein 1.2g; carbohydrates 6.9g; fat 3.5g; sodium 122.1mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .