If you have a few chard leaves leftover from a recipe, this is a creative way to use them up. Chimichurri is pesto's bolder Argentinian cousin and tastes incredible with steak. But it's just as good with grilled chicken, pork and fish, or even eggs or baked potatoes.
Source: Midwest Living
We found in testing that white-veined Swiss chard creates the most vibrantly green sauce; ruby chard (the kind with red stems) yields a darker chimichurri that tastes good but is less appealing to look at.
64 calories; fat 7g; saturated fat 1g; carbohydrates 1g; mono fat 5g; poly fat 1g; vitamin a 293.6IU; vitamin c 1.8mg; folate 1.5mcg; sodium 228mg; potassium 29mg; calcium 11mg; iron 0.3mg.