Rainbow Chard & Corn Toss
|Ingredients Weights Measures|
|rainbow Swiss chard 7-1/2 lb. [3.4 kg] 3 gal. [12 L]|
|frozen corn 2 lb. [900 g] 1-1/2 qt. [1.5 L]|
|red onions, chopped 1-1/2 lb. [675 g] 1-1/2 qt. [1.5 L]|
|garlic cloves, minced 3 oz. [85 g] 2 Tbsp. [30 mL]|
|Kraft Calorie-Wise Zesty Italian Dressing, divided 1-2/3 lb. [720 g] 3 cups [750 mL]|
|fresh thyme, chopped 1/4 oz. [7 g] 2 Tbsp. [30 mL]|
|Italian parsley, roughly chopped 1/4 oz. [7 g] 2 Tbsp. [30 mL]|
Chop chard leaves roughly; set aside. Cut stems into 1/2-inch lengths. Add stems to 12-L pot of boiling water (or to 2-L pot of boiling water for trial recipe); cook 2 min. Add chard leaves and corn; return to boil. Remove from heat; drain.
Cook onions and garlic in 1-1/2 cups (375 mL) dressing (or in 1/4 cup [50 mL] dressing for trial recipe) in large rondeau (or in large skillet for trial recipe) on medium-high heat until onions are crisp-tender, stirring constantly.
Stir in chard mixture; cook 3 to 5 min. or until chard stems are tender, stirring frequently. Add remaining dressing and herbs; mix well.