Ingredients30 m servings 190 cals
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Per Serving: 190 calories; 15.8 g fat; 4.4 g carbohydrates; 8.9 g protein; 25 mg cholesterol; 703 mg sodium. Full nutrition
ReviewsRead all reviews 5
This was a hit with the whole family. It converted my husband to Swiss chard and even pleased my 2 year old.
This is a nice recipe for red chard. This was way too salty, but totally my fault. Be careful about adding salt to taste--I am typically generous with salt in cooking, but I didn't even consid...
I prepared a variation of this for Thanksgiving. I doubled the recipe, went heavy on the chard (3 bunches) and included a small onion, a little lemon juice, and grated parmesan cheese on top. Ev...