Swiss chard is a quick-cooking leafy green that is full of nutrients and is similar to spinach with its pungent flavor. Cook any thick stems first, then add the greens.

Start to Finish: 20 minutes

2 lb. Swiss chard
2 Tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. ground black pepper

Cut tough stems from chard; discard. If desired, cut tender stems into thin slices. Coarsely chop leaves. In a very large skillet heat the olive oil over medium heat. Add the chard and garlic. (If necessary, add half of the chard to start. Add remaining after chard begins to wilt.) Cook 4 to 6 minutes until leaves are just wilted, stirring occasionally. Stir in salt and pepper. Serve with the lamb. Makes 8 to 10 side-dish servings.

Per serving: 52 cal., 4 g fat (0 g sat. fat), 0 mg chol., 368 mg sodium, 4 g carbo., 2 g fiber, 2 g pro.