Swiss Chard With Roasted Onions

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Swiss	Vegetable	4	Servings

INGREDIENTS

1/2		Swiss chard, about 10 ounces
		total
1	c	Diced red bell pepper
2		Cloves garlic, minced
1/2	c	Vegetable broth
1		Roasted onion, see
		instructions peeled and
		diced
		Salt and pepper
159 2/5	mg	with no salt added.

INSTRUCTIONS

Date: Tue, 12 Mar 1996 11:09:58 -0800  From: Judy.Mingram@west.sun.com
(Judy Mingram - SunSoft)  From "Everyday Cooking with Dr. Dean Ornish"
page 158-159  You can adapt this recipe to whatever greens you have:
spinach, kale,  collards, or beet greens, for example.  Just adjust the
boiling time  (spinach takes seconds to cook; collards take several
minutes), and  make sure to transfer the boiled greens to ice water to
stop the  cooking and preserve the nutrients. The roasted onion and
softened  red pepper add a pleasing sweetness to the dish. On another
evening,  serve these savory greens as a sauce for spaghetti.  Bring a
large pot of salted water to a boil.  Separate chard ribs from  leaves.
Coarsely chop leaves and ribs separately.  Boil the ribs  until tender,
about 4 minutes.  Scoop them out with a slotted sppon  or sieve and run
under cold water to stop the cooking. Boil leaves in  same water until
tender, about 3 minutes. Drain and transfer to a  bowl of ice water.
Drain and gently squeeze leaves to remove excess  water.  Combine bell
pepper, garlic and vegetable broth in a skillet over  moderate heat.
Cover and cook until peppers are softened, about 4  minutes. Stir in
diced onion, chard ribs and leaves, and salt and  pepper to taste. Cook
until hot throughout.  Serves 4; Serving size:  1/2 cup, Calories:  40,
Fat:  0.18 g,  Cholesterol: 0 mg, Carbohydrate:  8.8 g, Protein:  2.4
g, Sodium:  Roasted Onions: Conventional oven:  Preheat oven to 400
degrees F.  Place whole unpeeled onions on a baking sheet and bake
until they are  soft to the touch and lightly browned on the outside,
about 30  minutes. Cool, then cut off root end and squeeze out the soft
interior.  One onion yields 1 to 1 1/2 cups diced roasted onion,
depending on size.  Microwave oven:  Microwave whole unpeeled onions on
full power until  very soft, 4 to 5 minutes.  Cool, then cut off root
end and squeeze  out the soft interior.  FATFREE DIGEST V96 #72  From
the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM  Recipe
Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 30 Calories From Fat: 5 Total Fat: <1g Cholesterol: <1mg Sodium: 204.4mg Potassium: 102.8mg Carbohydrates: 5.2g Fiber: <1g Sugar: <1g Protein: 1.1g