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Braised swiss chard with garlic and balsamic vinegar

modified from the Rebar cookbook – this recipe was prepared, tested and photographed by Traiteur I Sapori Catering – Chef Patrizia Di Cori

Braised swiss chard with garlic and balsamic vinegar

This is a nutritious side dish that is simple to prepare.


1 large bunch swiss chard (equals 100 g)
1 tbsp olive oil
2 garlic cloves, minced
1/4 tsp red chili flakes
1 tbsp balsamic vinegar or lemon juice

Nutritional analysis is based on 1 of 2 servings.


1. Stem and clean the leaves.
2. Add oil and garlic to a heated skillet. Add the chili and greens and toss over high heat until the greens are wilted. Add the vinegar or lemon juice. Serve with cracked pepper.

Nutrient Analysis

  • Calories: 91 KCal
  • Protein: 1.4 g
  • Carbohydrates: 5.4 g
  • Fibre: 2.1 g
  • Total Fat: 7.8 g
  • Sodium: 147 mg
  • Phosphorus: 36 mg
  • Potassium: 272 mg

Renal Diet Nutrient Analysis

Servings per recipe: 2 servings

Serving size: 1/2 cup cooked

Renal and Diabetic Exchanges

2 veg

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

3 thoughts on “Braised swiss chard with garlic and balsamic vinegar

  1. I’m confused about the amount of potassium in this recipe. Because every different website I go to get potassium amounts, I get widely differing answers. says 1 cup of cooked swiss chard has 961 mg of potassium. Another website says it has around 350 mg. Who do you trust?

    1. Hi Sheila, Thanks for your question. All of our recipes are vetted by a team of renal dietitians who undertake a nutrient analysis. If you ever have any concerns though, please check with your renal dietitian to make sure if a recipe is right for you.

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