Chipotle Cheddar Chard

2 teaspoons canola oil
1 small onion, chopped
1 bunch chard, stems and leaves separated, chopped (see Note)
1 medium tomato, chopped
1/4 cup reduced-sodium chicken broth or water
1/4 -1/2 teaspoon ground chipotle pepper (or cayenne pepper)
1/4 teaspoon salt
2/3 cup shredded sharp Cheddar cheese

Heat oil in a large skillet over medium heat. Add onion and chard stems and cook, stirring often, until softened, 3 to 5 minutes.

Add tomato, broth (or water), chipotle to taste and salt; bring to a simmer.

Add chard leaves and cook, covered, stirring once, until just tender, about 2 minutes. Scatter cheese evenly over the chard and cook, uncovered, until the cheese is melted, 1 to 2 minutes more. Serve immediately.

Note: After washing the chard for this recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.

Make ahead tip: Cover and refrigerate for up to 2 days.

Courtesy of EatingWell.com