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Sautéed Rainbow Chard with Garlic and Lemon
Yield Serves : 10
1/2 cup extra-virgin olive oil
3 large garlic cloves,
thinly slice 4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2- inch ribbons
Salt and freshly ground pepper 1/2 teaspoon finely grated lemon zest
How to Make It
Step 1 In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil.
Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute.
Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more.
Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes.
Transfer the chard to a bowl. Wipe out the pot.
Step 2 Add the remaining 2 tablespoons of olive oil to the pot.
Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes.
Stir in the wilted chard leaves and season with salt and pepper.
Transfer to a bowl, sprinkle with the lemon zest and serve right away.
PREP 15 MINUTES
COOK 15 MINUTES
YIELD 4 SERVINGS
1/2 cup pineapple juice
1/3 cup low sodium soy sauce
1/3 cup low sodium chicken stock
1/3 cup hoisin sauce
1/2 cup brown sugar
1 Tablespoon minced fresh garlic
2 teaspoons cornstarch
1 Tablespoon olive oil
8 boneless, skinless chicken thighs cut into 1-inch cubes
1 cup diced pineapple
1/2 cup roasted, salted cashews (optional)
Rice, for serving
1. In a medium saucepan, whisk together the pineapple juice, soy sauce, chicken stock, hoisin sauce, brown sugar, garlic and cornstarch. Bring the mixture to a boil and cook until the mixture has reduced to about 1 cup and is the consistency of thick syrup. Set the sauce aside.
2. Add the olive oil to a large nonstick skillet set over medium-high heat. Add the chicken to the pan and season it with salt and pepper. Cook the chicken, stirring, until it is no longer pink, about 5 minutes. Drain off any liquids then add the sauce to the pan and stir until combined. Add the pineapple and cashews and cook, stirring, for an additional 1 minute.
3. Serve the chicken atop a bed of rice. For a bit more flair to your presentation, serve the chicken and rice inside a hollowed- out pineapple
Makes 6 servings
2 pounds carrots, peeled, cut diagonally into 1/4-inch-thick rounds
1 cup freshly squeezed orange juice
1/4 cup (1/2 stick) butter
2 tablespoons sugar
1 1/2 tablespoons grated peeled fresh ginger
2 tablespoons chopped fresh parsley