The health benefits: almost 25 percent of the RDA for magnesium in 1/2 cup cooked chard; 20 percent of the RDA for vitamin A; almost 25 percent of your potassium quota.

Ingredients

　　1/8 cup mild lime pickle (an Indian condiment found at gourmet or Indian food stores or online at EthnicGrocer.com)

　　3 tbsp fresh lemon juice

　　2 tbsp extra-virgin olive oil

　　2 tbsp salt

　　2 bunches Swiss chard, stems and tough central spines removed

　　1 tbsp unsalted butter

　　1 small shallot, minced

　　1 tsp lemon zest, grated on small or medium blade

　　In a blender, combine lime pickle, lemon juice, and oil and puree until smooth, adding water as necessary to create a liquid. Set aside. Bring a medium pot of water to a boil and add 1 tbsp salt. Prepare an ice bath (a large bowl of ice water with 1 tbsp salt). Add chard to the pot and boil until bright green and very tender (9 to 12 minutes). Drain chard in a colander, submerge briefly in the ice bath to stop cooking, drain again in colander and squeeze to release most of the water. Set aside. Heat butter in a large sauté pan on medium heat. When butter is melted, add shallot, sprinkle with a pinch of salt and pepper, cover, reduce heat to low and sauté until shallot is translucent, about 4 minutes. Remove from heat. Add chard, lime-pickle puree, lemon zest, and salt and pepper to taste. Mix vigorously. Serve warm.

Nutrition Per Serving

　　10 g fat (3 g saturated fat)

　　3.5 g carbohydrates

　　1 g protein

　　1 g fiber

　　#### Nutritional analysis provided by Self