Swiss chard with chorizo and eggs from Cook Sister! by Jeanne Horak-Druiff

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Notes about this recipe

  • wkhull on November 13, 2021

    I substituted the fresh ground version for the dry chorizo and it came out really good. I had to adjust the salt (none needed) since the chorizo was pretty salty on it's own. It's not really clear if the cups of Swiss chard are packed or loose. I ended up chopping 2 cups worth of stems and associated greens - which was way more than six cups total. I would recommend chopping the greens pretty well to make it more palatable/easier to mix.

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