Don’t make greens often? Try adding squash too! It’s a wonderful way to sweeten the greens without adding sugar. Just cut your greens into uniform-size pieces to help them wilt quickly and prevent overcooking.
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Extra virgin olive oil, divided into 2 teaspoons and 4 teaspoons
2 cups (1.5 pound) butternut squash, peeled, seeded and diced into small cubes
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons fresh, minced garlic
8 cups (2 bunches) Swiss chard, ribbing removed, sliced, and firmly packed
- In a sauté pan, heat 2 teaspoons extra virgin olive oil, add butternut squash, and season with half the salt and pepper. Sauté for 5 minutes or until soft. Remove from pan, and set aside.
- Using a low flame, heat the remaining oil. Add the garlic. Then add the Swiss chard as soon as the garlic mixes with the oil. Stir to coat the chard with the oil and garlic mixture. Then season with the remaining salt and pepper.
- Sauté the Swiss chard while stirring frequently for about 7 minutes or until tender.
- Mix in the butternut squash and serve.
Nutrition information (per serving)
Makes 6 servings
Sodium: 260 mg
Sugar: 2 g
Cholesterol: 0 mg
Saturated fat: 0.5 g
Fiber: 2 g
Protein: 2 g
Carbohydrate: 8 g
— Recipe created by Wellness Institute Executive Chef Jim Perko, CEC, AAC.