This is a simple way to prepare Swiss chard as a side-dish. The secret is to separate the stems from the leaves and cook the stems until tender before adding the leaves. For a main dish, add sausage or other meats and serve it over mashed potatoes.

1 pound Swiss chard
1 tablespoon olive oil
1 large onion, finely chopped
seasoned salt, e.g. Lawrey’s
pepper
1/2 cup fat-free chicken broth
1/2 cup shredded parmesan cheese

Using a sharp knife, remove center stem and bottom stem from each Swiss chard leaf. Tear leaves in 2 inch pieces and set aside. Chop stems into 1/2 inch pieces and set aside.

Heat oil in large skillet. Add onions and cook until translucent. Add Swiss chard stems and cook until tender, stirring occasionally. Season with seasoned salt and pepper. Add broth and reserved leaves. Cover and bring to a boil. Cook for 2 - 5 minutes or just until leaves are wilted and tender. Stir occasionally. Remove cover and sprinkle with cheese. Add additional salt and pepper to taste.

Serves 4

Nutritional Information per serving:

Calories: 100
Fat, gm.: 6
Protein, gm.: 6
Carbs, gm.: 5
Cholesterol, mg.: 2.1
Fiber, gm.: 6