Photo: Mike Kenneally
Tangy and cheesy rainbow chard
9 ingredients
Serves 2
openrecipes
An impressive vegetable side dish or great on its own topped with a poached egg.
Estimated Nutrition (whole recipe, rough)
333
Calories
18g
Protein
27g
Fat
8g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Chard | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g Chard (Rainbow or Swiss)
- 1 1/2 tsp olive oil
- 2 garlic cloves, peeled and very finely sliced into slithers
- 1 birds eye chili (optional) sliced very thinly, with seeds if you like it very hot
- 2 large anchovies
- 1/2 lemon, zest and juice
- 1 tbsp freshly grated Parmesan
- 1 heaping tbsp drained capers
- Poached egg, to serve (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes