Title: Swiss Chard
Categories: Diabetic Vegetable Side
Yield: 4 Sweet ones

2	lb	Swiss chard;*fresh =OR=-
1/8	ts	Salt;
2	ts	Virgin olive oil;
4		Lemon wedges;
1	tb	Toasted sesame seeds;

*This recipe may be followed for collard greens, trunip or mustard greens, beet tops; spinach and broccoli rabe.

Trim chard of any damaged leaves and tough stems. Wash well to remove all sand. In a large saucepan, bring to a boil about 1/2 inch of water and drop in the swiss chard leaves. Return to a boil, cover and cook 2 to 3 minutes until leaves are tender. Add salt and remove from heat. Drain, reserving 1/4 cup of cooking liquid. Add oil to the reserved liquid and pour disired amount over the chard before serving. Serve each portion with a lemon wedge and sesame seeds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 59; CHO: 0mg; CAR: 4g; PRO: 4g; SOD: 262mg; FAT: 3mg; Source: Light & Easy Daibetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

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