Monday, February 27, 2012

Chard & Vegetable Medley

*Serves 4


  • 1/2 cup water, divided
  • 4 garlic cloves, minced
  • 1 medium onion, coarsely chopped
  • 2 tsp Mrs. Dash Table Blend
  • 1 tsp Spike no salt seasoning
  • 4 small yellow squash, cut into 1/2 inch slices
  • 2 bunches Swiss chard, red and green, coarsely chopped
  • 1 large red bell pepper, cut into 1/2 inch slices
  • 1 cup halved cherry tomatoes
  • 2 tbsp balsamic vinegar

Place garlic, onion, seasonings, and yellow squash in a large soup pot with 1/4 cup water. Bring to a high simmer. Cook until onion is soft, about 3 minutes. Add remaining vegetables, along with another 1/4 cup water, and simmer covered for about 12 minutes or until tender. Drain vegetables, reserving the liquid in a small sauce pan. Add balsamic vinegar to liquid and reduce over high heat until syrupy. Pour over vegetables.

 Cooking the veggies
Making the Balsamic reduction

Recipe adapted from Eat to Live by Dr. Joel Fuhrman

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