Acelgas a la Valenciana

Acelgas a la Valenciana is a vibrant and nutritious Spanish side dish featuring Swiss chard sautéed with garlic and spices. This Paleo-friendly recipe captures the essence of Mediterranean flavors and is perfect for pairing with grilled meats or fish.

Ingredients

• Swiss chard - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red pepper flakes - 1/2 teaspoon
• Sea salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Pine nuts - 30 grams, toasted

Steps

1. Rinse the Swiss chard thoroughly under cold water and remove the tough stems, then chop the leaves into bite-sized pieces.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
3. Add the chopped Swiss chard to the skillet along with the red pepper flakes, sea salt, and black pepper. Sauté for about 5-7 minutes, or until the chard is wilted and tender.
4. Remove the skillet from the heat and drizzle with lemon juice. Toss to combine.
5. Serve the Acelgas a la Valenciana warm, topped with toasted pine nuts.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K, supporting immune function and skin health.
• High in antioxidants, which can help reduce inflammation and oxidative stress.

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