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Braised Swiss Chard
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Provided By:
Alexis Touchet

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    • Any Swiss chard variety will work fine in this recipe.

    Ingredients

    Serves:

    Directions

    Coarsely tear leaves off chard stems and center ribs, then thinly slice stems and ribs.

    Cook chard stems and ribs with 1/4 tsp each salt and pepper in olive oil in a 6-quart wide heavy pot over moderately low heat, covered, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add water and chard leaves, then simmer, covered, until stems are tender, 5 to 6 minutes.

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