Chard, Beet & Mushroom Stir-Fry

Make it vegetarian! Substitute veggie broth for the chicken stock. Serve the stir-fry over creamy polenta for a comforting main dish.

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  • Makes: 4 servings
  • Serving Size: 1 cup
  • Makes: 4 cups
  • Total Time: 30 mins

Chard, Beet & Mushroom Stir-Fry

Directions

  1. Heat oil in an extra-large skillet over medium-high heat. Add beets and cook and stir for 5 minutes or until just tender. Add mushrooms, garlic, and ginger. Cook and stir for 4 minutes or until mushrooms are golden. Stir in chard and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 1 to 2 minutes or until chard is tender. Remove from heat and stir in salt, pepper, and cilantro. Serve over polenta and garnish with additional cilantro.
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Nutrition Facts (Chard, Beet & Mushroom Stir-Fry)

  • Per serving:
  • 180 kcal ,
  • 7 g fat
  • (6 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 476 mg sodium ,
  • 24 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 6 g pro.
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