Chard With Beets in Orange Sauce
photo by Anne Sainz
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 10 -12 ounces chard leaves, chopped
- 1 teaspoon cornstarch
- 1⁄4 cup orange juice, preferably fresh
- 1 teaspoon dried dill
- 1 teaspoon agave nectar
- 1 (15 ounce) can beets, drained well and chopped (I buy sliced beets and chop them into bite sized pieces)
- 1 (15 ounce) can low-sodium chickpeas, drained and rinsed
- 1⁄4 cup walnuts, chopped
- 1⁄2 teaspoon oil (to coat pan)
directions
- Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
- Sauce: Combine cornstarch in orange juice until dissolved. Add dill and agave nectar and mix well.
- Add beets, chickpeas and walnuts to sauce and set aside.
- Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
- Cook until the leaves are tender, about 5-10 minutes. If liquid begins to accumulate, remove cover to evaporate liquid.
- Add sauce mixture to chard and cook, stirring continuously, until sauce begins to bubble. Continue stirring while cooking another 1 to 2 minutes.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.