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Roast the chard stems and serve them alongside.

Source: Martha Stewart Living, November 2013
Total Time Prep Servings



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How would you rate this recipe?
  • ramles
    19 DEC, 2017
    Loved this. We had chard frozen from this summer and it worked well in this recipe. Chard is much easier to grow than spinach so its one of our go-to's in the garden. The coconut milk gave this recipe a healthy creaminess that we enjoyed. Thank you for this recipe.
  • recipetoys13
    4 MAR, 2015
    Delicious! Great way to enjoy chard with Thai flavors. I included the stems, diced very small, and added at the same time as the onions. I'm thinking of seasoning with fish sauce instead of salt next time.
    • recipetoys13
      4 MAR, 2015
      Since I used the stems, I just used one bunch chard, which weighed a total of 12 ounces.

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