Loaded with potassium (good for blood pressure), swiss chard is also crazy low cal, with only 35 per cooked cup.
- 1 lb. Swiss chard
- 1 c. sliced onion
- 2 garlic cloves (minced)
- 2 tbsp. olive oil
- 2 tbsp. sour cream
- 3 tbsp. Grated Parmesan cheese
- 1 tsp. lemon juice
- ¼ tsp. coarse salt
- 4 large eggs
- Remove center ribs from 1 lb Swiss chard and coarsely chop leaves (about 12 cups).
- Cook 1 cup sliced onion and 2 garlic cloves (minced) in 2 Tbsp olive oil in a medium ovenproof skillet over medium heat, stirring, until tender, 4 min.
- Add chard in batches and cook, tossing, until just tender, 5 min. Remove from heat.
- Stir in 2 Tbsp sour cream, 1 Tbsp grated Parmesan cheese, 1 tsp lemon juice, ¼ tsp coarse salt, and pepper to taste. Crack 4 large eggs on top.
- Sprinkle with 2 Tbsp more grated Parmesan and a pinch of salt.
- Bake at 400°F until set, about 10 min.
189 cal, 14 g fat (4 g saturated), 9 g protein, 8 g carb, 3 g sugar, 2 g fiber, 473 mg sodium, 192 mg cholesterol per serving
This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.