Swiss chard with oil and garlic from Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on March 23, 2020

    Tasty way to cook this vegetable. I included the stems and followed the cooking instructions in the headnotes; I liked that they retained a bit of their crunch.

  • dmass on June 25, 2015

    This is delicious! Mmm... Just the way my mom made her greens. Great memories with this recipe. My favorite, and my Mom's was escarole. Spinach is also tasty this way.

  • PennyG on March 19, 2014

    This is a great, easy side that I make often with any green I have on hand. Made recently with the beautiful greens from the beets and turnips delivered in my CSA box!

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