Swiss chard has large, shiny, ribbed leaves with colorful yellow and red stems. It has a slightly bitter taste which is complimented by the mint and soy sauce in this recipe. Swiss chard is a super nutrient-rich vegetable.

1/2 tablespoon olive oil 1 cup chopped green onions 1 pound Swiss chard (about 6 cups chopped) 1/2 cup fresh mint, chopped 1 small tomato, seeded and chopped 1 teaspoon soy sauce salt and pepper to taste 1/4 cup pistachio nuts, toasted

In a large skillet, heat oil. Add onions and cook until translucent.

Using a sharp knife, remove ribs section from each Swiss chard leaf and chop in 1/2 inch pieces. Add the chopped stems and mint to the skillet. Cook until tender. Add soy sauce and tomato to the skillet. Chop remaining leaf sections of the Swiss chard and add to skillet.

Sprinkle with salt and pepper. Cover and cook for 5 - 10 minutes or until leaves are just tender. Toss leaves with tongs occasionally while cooking. Add extra salt and pepper if desired.

When ready to serve, top with pistachio nuts.

Serves 2

Nutritional Information per serving:

Calories 130 Fat, gm. 7 Protein, gm. 5 Carbs, gm. 12 Cholesterol, mg. 0 Fiber, gm. 4.3