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Sauteed Swiss Chard

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We include the stalks for a nice contrast in texture and color. Trim the tough ends, then cut stalks into pieces.

Source: Everyday Food, December 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Swiss chard is in the same family as spinach and beets. Its leaves are green, but the ribs and stalks can be a variety of colors -- white, red, yellow, and orange or sold together as "rainbow chard."

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  • theycallmemartha
    24 MAR, 2015
    Very good! I substituted honey for the sugar (using about half the amount of honey than the recipe called for in sugar), and balsamic vinegar for the red wine vinegar.
    Reply
  • sirenhart
    5 OCT, 2014
    I didn't have sugar and I didn't have red wine vinegar so I rooted through the assortment of rarely used vinegars on my counter top and decided to roll with Crema all' Aceto Balsamico di Modena 'Glassy' instead of sugar (Crema balsamic is syrupy and sweet) and instead of red wine vinegar, I used Lucchini Pinot Grigio vinegar. It has the same bite as red wine vinegar but not as aggressively acidic. Total success! Oh! I also used a pinch of crushed red pepper. Thanks!
    Reply
  • SOMERSIZING
    3 SEP, 2008
    Hummm! This picture alone says it all. Sooooooo Good and Good for us. Give it a try and be surprised. Since we started eating vegies, we found some of them take a couple times before there taste grows on you. Marlene
    Reply

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