swiss chard, stems removed and leaves coarsely chopped
cooked yellow split peas
pine nuts (or sliced almonds or sunflower seeds)
IN a large saucepan, bring the water to a boil over high heat.
ADD the Swiss chard, cover, and cook for 3 minutes, or until tender-crisp. Drain the chard in a colander, pressing on it firmly with the back of a spoon to remove any excess liquid.
IN a large skillet, heat the canola oil over high heat. Add the ham and sauté, stirring, for 1 to 2 minutes to colour lightly.
ADD the pine nuts, stir well, then add the Swiss chard, peas, raisins, again mixing well.
COOK briefly until all ingredients are heated through. Enjoy.
Recipe courtesy of Alberta Pulse Growers.
Based on a serving of 3/4 cup (175 ml)
Energy: 160 calories
Protein: 9 g
Fat: 6 g
Saturated Fat: 0.7 g
Potassium: 900 mg