SAUTEED CHARD AND CRISPY SHALLOTS

2/3 cup olive oil

1/2 cup sliced shallots

2 garlic cloves, sliced

2 lbs rainbow chard, trimmed, sliced 

In a small pot, heat oil over medium-high heat until shimmering. In batches, add shallot and cook, turning often, until browned and crisp, about 2 minutes. Drain on paper towels; sprinkle with 1/4 tsp (or less) salt. Reserve 3 tablespoons of the oil.

In a large skillet, heat the 3 tablespoons of oil over medium heat. Add garlic and cook, stirring, until golden, 30 seconds. Add the chard and season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring frequently, until chard is just wiled, 3 to 4 minutes. Transfer to serving bowl and sprinkle with the shallots.

Yield: 8 servings Cal 190, Pro 2 g Carb 6g, fat 10g (3g sat), sod 460 mg

I suggest only a pinch of salt on the shallots and only 1/4 teaspoon in the chard. Add a small amount, around 1/4 cup chopped ham and a couple tablespoons chopped walnuts. Of course, this will change the nutritional numbers above.

recipe and photo from First for women 2022