Serves 4 / Bits of apricots and nuts add sweetness and crunch. Prep tip: For a spicier version of this easy dish, substitute escarole for the chard and add red pepper flakes. Serving tip: Serve alongside salmon, with a side of steamed cauliflower dressed with olive oil and fresh basil.

1 large bunch (about 12 ounces) green or red chard, washed

2 tablespoons extra-virgin olive oil

1 small red onion, halved and cut crosswise into thin slices

4 cloves garlic, minced

1/4 cup finely chopped dried apricots

1/4 cup sliced almonds, lightly toasted

1. Remove stems from chard. Chop stems into 3/4-inch pieces. Stack leaves and cut crosswise, about 1/2 inch wide.

2. In a large skillet, heat oil over medium-high. Add onion and chard stems and sauté for 2–3 minutes, until just tender. Add chard leaves. Using tongs, turn greens to coat with oil. Sprinkle with sea salt.

3. Add garlic and apricots. Sauté for 3–5 minutes, until chard is bright green and just tender. Transfer greens to a serving dish. Sprinkle with toasted almonds and serve.

PER SERVING: 141 cal, 60% fat cal, 10g fat, 1g sat fat, 0mg chol, 3g protein, 12g carb, 3g fiber, 183mg sodium