lunch

Sardine and Rainbow Chard Skillet with Tomato-Basil Essence

Name: Sardine and Rainbow Chard Skillet with Tomato-Basil Essence
Ingredients: 74.0 g Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives; 233.6 g Rainbow Swiss chard, stems thinly sliced, leaves torn; 36.9 g Pomodorina with fresh basil pasta sauce; 93.4 g Garden vegetable brown rice seasoned with bell peppers, carrots, and corn; 9.4 g Fresh garlic, minced

Nutrition

450

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Sardines in extra virgin olive oil with sliced Spanish Manzanilla olives74.0 g

Rainbow Swiss chard, stems thinly sliced, leaves torn233.6 g

Pomodorina with fresh basil pasta sauce36.9 g

Garden vegetable brown rice seasoned with bell peppers, carrots, and corn93.4 g

Fresh garlic, minced9.4 g

Instructions

Place a wide, heavy-bottomed skillet over medium heat. Add the sliced rainbow chard stems and minced garlic, stirring until the stems begin to soften and release their earthy aroma, about 3 minutes.

Add the torn chard leaves and a splash of water, covering the pan for 2 minutes until just wilted. Fold in the garden vegetable brown rice, allowing it to heat through and absorb the juices from the greens.

Push the mixture to the sides of the pan to create a well. Pour the Pomodorina sauce into the center, letting it bubble and concentrate. Gently nestle the sardines into the sauce, allowing them to warm through without breaking apart.

Plating: Transfer the rice and chard to a shallow bowl, top with the sardines and the reduced tomato-basil sauce. Finish with a final crack of black pepper if desired.