Swiss Chard with Cranberries and Pine Nuts

This recipe was inspired by Sicilian-style greens, normally consisting of spinach, currants, and pine nuts. Cranberries are allowed on the low-FODMAP diet; it’s best to buy ones without added sugar.

Ingredients

Serves 4

1⁄8 teaspoon salt, divided

21⁄2 pounds Swiss chard

1 tablespoon garlic-infused olive oil

3 tablespoons pine nuts

1⁄8 teaspoon wheat-free asafetida powder

3 tablespoons no-added-sugar cranberries

1⁄4 teaspoon freshly ground black pepper

  1. Fill a medium bowl with ice water. Add 1⁄16 teaspoon salt to a large pot of water and boil. Add chard. Cook until tender, about 2 minutes. Transfer chard to bowl of ice water and let sit 5 minutes. Drain in a colander and squeeze out as much water as possible. Remove stems and veins and keep leaves. Chop coarsely.
  2. Heat garlic-infused olive oil over medium heat in a large, heavy skillet or cast-iron pan.
  3. Add pine nuts and asafetida powder and cook 2–3 minutes.
  4. Add chard and cranberries and cook until heated through, 2–3 minutes. Season with remaining salt and pepper.

Per Serving

Calories: 181

Fat: 14g

Protein: 6g

Sodium: 680mg

Fiber: 6g

Carbohydrates: 13g

Sugar: 3g