1/2 cup olive oil
1 1/4 pounds chard (about 2 bunches Swiss chard, trimmed and halved crosswise, also note other green vegetable to use in description)
2 shallots, peeled and chopped
2 carrots, peeled and chopped

1 cup crushed tomatoes (canned)
1 teaspoon granulasted sugar
Kosher salt
Pepper

Nutritional

Serving Size: 1 (371.5 g)
Calories 314.7
Total Fat - 27.7 g
Saturated Fat - 3.8 g
Cholesterol - 0 mg
Sodium - 350.5 mg
Total Carbohydrate - 16.1 g
Dietary Fiber - 5.2 g
Sugars - 8 g
Protein - 4.1 g
Calcium - 111.5 mg
Iron - 3.2 mg
Vitamin C - 54.6 mg
Thiamin - 0.1 mg

Step 1

In a high-sided skillet over medium heat heat the oil and then add the swiss chard and sprinkle with the shallots and carrots. Pour the tomatoes evenly over the chard and then sprinkle with the sugar and season with salt and pepper. Pour in 1/2 cup water and bring to a simmer and then cover partially with a lid. Cook until the liquid is almost evaporated and the chard is tender (15-20 minutes). Uncover and transfer o a platter and pour the vegetables and any cooking liquid over the top before serving.