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Nutrition Facts
Serving Size 174 g
(Approx. 4 Servings)
Amount Per Serving
Calories 30 Calories From Fat 5
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 520 mg 22%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 3 g
Vitamin A 170% Iron 15%
Vitamin C 70% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Swiss Chard In Beef Broth
Prep Time
8 minutes
Cook Time
6 minutes
Total Time
14 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 organic red swiss chard, washed and trimmed
2/3 cup(s) H-E-B Reduced Sodium Beef Broth
1/4 Tsp iodized salt
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Instructions

1
If Swiss chard is young and tender, slice stems and greens into 2-inch wide pieces.
2
Bring broth and salt to a boil over Medium-High heat in a 3 to 4-quart sauce pan.
3
Reduce heat to medium, add stems to bottom of pot topped with leafy greens and steam covered for 5-6 minutes until tender and wilted. Stir greens halfway through the cooking time.
4
Remove from pan with a slotted spoon and serve while hot.
5
For mature, thicker greens: Separate stem and leafy ends of greens.
6
Cut stem ends into 1-inch wide pieces and leafy ends into 2-inch wide pieces.
7
Add stem pieces to simmering broth and steam covered for 2 minutes.
8
Add leaf ends and steam 6 minutes longer until leaves wilt.

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