Swiss Chard Puttanesca Recipe | Yummly

Swiss Chard Puttanesca

TURNIP THE OVEN(2)
Tom Kameika: "WOW this was good. I grow chard in my garden ever…" Read More
8Ingredients
35Minutes
120Calories
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Ingredients

US|METRIC
  • 1 pound Swiss chard
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves (minced)
  • 4 anchovy fillets packed in oil (finely chopped, or 1/2-1 teaspoon anchovy paste)
  • 1/4 teaspoon red pepper flakes
  • 14 ounces diced tomatoes (drained)
  • 1/3 cup pitted kalamata olives (coarsely chopped)
  • kosher salt
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    NutritionView More

    120Calories
    Sodium23% DV540mg
    Fat12% DV8g
    Protein6% DV3g
    Carbs3% DV10g
    Fiber16% DV4g
    Calories120Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium540mg23%
    Potassium670mg19%
    Protein3g6%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate10g3%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A160%
    Vitamin C80%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(2)

    Tom Kameika a year ago
    WOW this was good. I grow chard in my garden every couple of years or so and “give it another try” because it’s so easy to grow and it lasts 365 days here in the Atlanta area with our weather... but I’ve ever really liked it. So I figured I’d try it again this year and i just harvested a bunch today and tried this recipe. This was not only the first time I could finish a serving of Swiss chard without having to try... I actually went back for seconds and thirds LOL... only change I made was that I boiled the stems and leaves (separately, and out of fear that they would be too bitter, as they have always been in the past) for no more than 5 minutes (so as not to loose all flavor and nutritional value.) I think in a few days I’ll try again and NOT boil them to see how it turns out.
    Sue S. 3 years ago
    Loved it! Will definitely be making it again

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