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Veal With Swiss Chard And Potatoes

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10 oz (300 g) veal (shoulder)
1 medium onion
1 clove garlic
1 cup (500 ml) water
2 tbsp (30 ml) olive oil
Juice of lemon
Salt and freshly ground pepper
2 firm potatoes
10 oz (300 g) Swiss chard, beet greens or spinach
cup (5o ml/30 g) freshly grated Parmesan cheese


Serves: 2


Cut the veal into bite-size pieces. Finely chop the onion and garlic. Heat the oil in a heavy saucepan and brown the meat on all sides on medium heat. Stir in the onion and garlic and sauté until translucent. Add the water and lemon juice. Season with salt and pepper. Cook, covered, on medium heat for 15 minutes.

Peel and cut the potatoes in quarters or wedges and coarsely chop the Swiss chard. Mix the pota­toes into the meat mixture and simmer for 15 minutes, or until potatoes are tender. Stir in Swiss chard and cook, covered, for another 3 minutes. Season with salt and pepper. Arrange on two plates, sprinkle with Parmesan and serve.

TIP:- When served with potatoes, pasta or rice and a large serving of vegetables, meat is a healthful choice. The recommended amount is 3 to 5 oz (85 to 140 g) per person per meal, no more than 3 times a week.

Per serving:- approx. 409 calories 44 g protein, 16 g fat, 22 g carbohydrates

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