Rainbow Chard
Spanish Tortilla
ACTIVE: 1 hr. TOTAL: 1 hr. 40 min.
14g CARB
Don’t toss those stems! Rainbow chard is
sold in bunches with a mix of yellow, pink,
and pale green stems that add a pop of
color, a bit of crunch, and an extra dose
of fiber.
1 bunch rainbow chard (8 oz.)
5 large eggs
4 large egg whites
½ tsp. salt
½ tsp. ground pepper
12 oz. Yukon Gold potatoes, cut into
¼-inch-thick slices
2 Tbsp. olive oil, divided
½ cup chopped onion
6 cloves garlic, minced
2 oz. fresh chorizo sausage
3 Tbsp. grated Manchego cheese
- Preheat oven to 350°F.
- Fold chard leaves in half along stems;
run a knife alongside the stems to re-
move the leaves. Chop the stems. Stack
the leaves and coarsely chop. Set both
aside separately. - Whisk together eggs, egg whites, salt,
and pepper in a medium bowl; set aside. - Place potatoes in a large pot and add
1 cup water. Bring to a boil. Cover, re-
duce heat to low, and simmer until the
potatoes are tender when pierced with a
fork, 5 to 10 minutes. Drain. - Heat 1 Tbsp. oil in a 10-inch oven-
proof nonstick skillet over medium-high
heat. Add half of the potatoes to the pan;
cook until browned, 2 to 3 minutes per
side. Transfer to a large bowl. Repeat
with the remaining potatoes. - Heat the remaining 1 Tbsp. oil in the
pan. Add the chard stems, onion, and
garlic. Cook, stirring, until tender, 4 to 6
minutes. Stir in the chard greens; cook
until wilted, 1 to 2 minutes. Transfer to
the bowl with the potatoes. Add cho-
rizo to the pan; cook, crumbling with a
spoon, until cooked through, 3 to 5 min-
utes. Transfer the chorizo to the bowl
with the potato mixture and toss gently
to combine.- Spoon the potato-chorizo mixture into
the skillet. Pour the egg mixture over
the top and sprinkle with cheese. Bake
until the top is lightly browned and the
center is set, about 25 minutes. Let cool
for 15 minutes. Place a large plate on
top of the pan. Protecting your hands
with oven mitts, grasp both the pan and
the plate together and invert, so that the
tortilla falls onto the plate. Slide the tor-
tilla onto a large cutting board; cut into 6
wedges to serve.
SERVES 6: 1 wedge each
CAL 201, CARB 14g (fiber 2g, sugars 1g), FAT 11g
(sat. fat 3g), PROTEIN 12g, CHOL 163mg, SODIUM
433mg, POTASSIUM 578mg.Spring Pasta with Escarole
ACTIVE: 35 min. TOTAL: 35 min.
45g CARBEscarole looks like green leaf lettuce but
its leaves are sturdier and a bit curly; you
can find it the produce section of large su-
permarkets. (Photo: page 61.)1 lb. asparagus, trimmed and cut
into 2-inch pieces
4 oz. fettuccine or tagliatelle
pasta
2 Tbsp. olive oil
1½ Tbsp. unsalted butter
1 large shallot, minced
4 cloves garlic, minced
1 15-oz. can cannellini beans,
rinsed2 tsp. grated lemon zest, plus
lemon wedges and more zest
for serving
1 small head escarole, torn (about
¾ lb.)
¼ cup grated Parmesan cheese
½ tsp. salt
½ tsp. ground pepper
¼ tsp. crushed red pepper- Bring a large pot of water to a boil
over high heat. Add asparagus and cook
until bright green, about 3 minutes. With
a slotted spoon, transfer the asparagus
to a colander; refresh under cold run-
ning water. - Add pasta to the boiling water and
cook until al dente, 8 to 10 minutes. Re-
serve 1 cup pasta water. Drain the pasta
in a colander. - When the pot is cool enough to han-
dle, dry with paper towels. Add oil and
butter; heat over medium-high heat.
Add shallot and garlic; cook, stirring,
until tender, 2 to 3 minutes. Add the
asparagus, the pasta, beans, lemon
zest, and ¾ cup of the reserved pasta
water. Cook, tossing and adding more
pasta water as needed, until a glossy
sauce forms and coats the pasta, about
4 minutes. - Add escarole, Parmesan, salt, pepper,
and crushed red pepper; toss to com-
bine. Garnish each serving with lemon
wedges and additional lemon zest, if
desired.
SERVES 4: 1½ cups each
CAL 330, CARB 45g (fiber 11g, sugars 3g), FAT 13g
(sat. fat 4g), PROTEIN 13g, CHOL 16mg, SODIUM
627mg, POTASSIUM 500mg.Nourish: IN SEASON GREENS