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Saute-Steamed Swiss Chard

Recipe photo courtesy of Lisa Cohen

Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green.

Source: Body+Soul, April/May 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Cooking time will vary according to how young and small the greens are, so taste as you cook and use your judgment. Try red, green, or rainbow chard or substitutes like beet greens, bok choy, mizuna (a variety of Japanese mustard green with sawtooth leaves), and spinach.

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