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Ingredients30 m servings 495 cals
Original recipe yields 2 servings
- Heat olive oil in a large skillet over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add chard stems and cook until softened, about 5 minutes.
- Place chard leaves in pot, cover, and simmer over low heat until leaves are wilted, about 8 minutes. Season with vegetable stock, salt, and pepper; stir in tomatoes and feta cheese and cook until feta starts to melt, 2 minutes. Pour in cream and heat for another 2 minutes.
Per Serving: 495 calories; 41.6 g fat; 20.9 g carbohydrates; 14.9 g protein; 132 mg cholesterol; 1227 mg sodium. Full nutrition
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