Easy Sauteed Chard with Tomato and Avocado

Serves 4-6
Preparation Time: 15 mins
Cooking Time: 15 mins

Mark, the produce manager at New Leaf gave me a taste of a Reed Avocado the other day and my knees practically buckled!  In season now, they are the large round avocado and have a wonderful flavor and texture.  It will stay firm even when ripe, so it’s not the best choice if you’re making guacamole, but it is perfect for dishes like this one. If you can’t find it, you can use Hass.

Want a grain with this dish?  Serve this easy dish over the leftover quinoa you froze earlier in the week, make some now or eat it straight up!

1 Tablespoon olive oil
1 large yellow onion, sliced
1 pint cherry tomatoes, washed and stemmed
3 cloves minced garlic
2 bunches Swiss chard, washed and chopped (tough stems removed)
1/2 cup vegetable broth
Salt and pepper to taste
1 Reed Avocado, peeled and cut into chunks
1 teaspoon lemon juice

Heat oil in a large skillet over medium heat.  Add onion, tomato and garlic and saute for 5 minutes, or until the cherry tomato insides start to leak out. Add the chard, broth and a sprinkle of salt and pepper. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender. Remove from heat. Fold in avocado chunks, sprinkle with lemon juice, season to taste with salt and pepper and serve.

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Until next week, Eat Well, Be Well and LOVE Every Bite!

~Jenny

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