Directions:
- Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes.
- Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.69 Kcal (627 kJ) | ||
| Calories from fat | 96.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.75g | 17% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 505.06mg | 21% | |
| Potassium | 99.84mg | 2% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 9.94g | 20% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 3.1mg | 17% | |
| Calcium | 289.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 188.74 Kcal (790 kJ) | ||
| Calories from fat | 122.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 17% | |
|---|---|---|---|
| Cholesterol | 27.74mg | 7% | |
| Sodium | 636.85mg | 21% | |
| Potassium | 125.89mg | 2% | |
| Total Carbs | 3.94g | 1% | |
| Sugars | 1.07g | 3% | |
| Dietary Fiber | 0.5g | 2% | |
| Protein | 12.53g | 20% | |
| Vitamin C | 7.3mg | 10% | |
| Iron | 3.9mg | 17% | |
| Calcium | 365.4mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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