2 lbs. Swiss chard
1 cup diced onion
1 cup diced red bell pepper
½ cup diced carrot
1 Tbsp. olive oil
1 Tbsp. minced garlic
½ tsp. salt
3 Tbsp. fresh lime juice
½ cup chopped cilantro or parsley
Preheat oven to 350 Degrees. Separate chard leaves from stalks. Cut stalks into ½-inch dice. Roll chard leaves into bundles and chop. Toss all ingredients in large bowl. Tear 20 x 16-inch sheet of heavy-duty foil. Place on baking sheet and spray with nonstick cooking spray. Place chard mixture on half of foil; fold over and crimp edges to make a packet. Bake 25-35 minutes or until chard is tender.