Swiss chard with lemony tahina and cashews from Radically Simple: Brilliant Flavors with Breathtaking Ease: 275 Inspiring Recipes from Award-Winning Chef Rozanne Gold by Rozanne Gold

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Notes about this recipe

  • Eat Your Books

    Can substitute collards or kale for Swiss chard.

  • britt on February 09, 2012

    This was good! Kale was great with the rich, lemony, mildly bitter tahini sauce. I was wary of cooking greens over high heat, imagining they'd burn onto my not-nonstick pan, so I used a smidge less than high heat. The onion caramelized, and the kale cooked in the prescribed time, so I think I'll stick with the lower temperature. I skipped the cashews just b/c I didn't have any on hand.

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