Chipotle Cheddar Chard

The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish.  Make a double batch and enjoy it as a quesadilla filling. Makes: 6 servings, about 2/3 c. each              Total Time: 25 min.

2 tsp. buttermilk

1 small onion, halved and thinly sliced

1 pound chard, stems and leaves separated, chopped (see Note)

1 med. Tomato, chopped

¼ c. chicken broth or water

1/4-1/2 tsp. ground chipotle pepper (or subst. ¼ tsp. cayenne and ¼ tsp. paprika)

¼ tsp. salt                                                                                                              2/3 c. shredded sharp cheddar cheese

Heat oil in large skillet over medium heat.  Add onion and chard stems and cook, stirring often, until softened, 3 to 5 min.  Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer.  Add chard leaves and cook, covered, stirring once, until just tender, about 2 min.  Scatter cheese evenly over chard and cook, uncovered, until cheese is melted, 1 to 2 min. more.  Serve immediately.  TIP: After washing chard for these recipes, allow some of the water to cling to the leaves.  It helps steam the chard and prevents a dry finished dish.  From Eating Well Magazine December 2006.

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