SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 10 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGETARIAN
5-INGREDIENT, 30 MINUTES OR LESS, ONE-POT
Swiss chard is siblings with beets and spinach, and they have a couple things in common: Swiss chard’s stems have a sweet beet-like taste and its leaves taste like spinach. Swiss chard is full of heart-healthy vitamins, such as vitamin C, magnesium, and potassium. Sautéing the chard stalks with their leaves and the caramelized onion imparts a sweet-and-savory flavor that perfectly accompanies a refreshing yogurt dip atop a toasted, crispy whole wheat slice of bread.
1 teaspoon avocado oil
1 small onion, chopped
2 garlic cloves, thinly sliced
1 bunch Swiss chard, stems diced and leaves chopped, divided
2 slices low-sodium whole wheat bread
1
.
In a medium pot, heat the oil over medium-low heat and add the onion, garlic, and Swiss chard stems. Heat for 5 minutes, until the onions become translucent and the chard stalks bleed red into the dish.
2
.
Add the chard leaves and cover for 5 minutes, until the leaves are wilted and the dish is fragrant.
3
.
Meanwhile, toast the bread until crisp. Place it on a serving plate
and top each slice of bread with 1 cup of cooked Swiss chard and ½ cup of the dip.
MAKE IT EASIER TIP:
Cut 15 minutes out of this recipe by prepping the dip and greens beforehand and assembling it in the morning. Both the tzatziki and greens can be stored in the refrigerator for up to 5 days.
Per serving:
Calories: 214; Total fat: 4g; Saturated fat: 1g; Cholesterol: 5mg; Sodium: 111mg; Potassium: 603mg; Magnesium: 95mg; Carbohydrates: 28g; Sugars: 8g; Fiber: 4g; Protein: 18g; Added sugar: 0g; Vitamin K: 605mcg