Sautéed Swiss chard with garlic from Cook’s Illustrated Magazine, May/Jun 2015 (page 12)

  • Swiss chard
  • garlic

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Notes about this recipe

  • anya_sf on September 19, 2018

    I must have used more chard. I cooked it in a nonstick, flat-bottom wok, and had to add the leaves in 3 batches. Maybe I used less lemon proportionately, as I didn't think it was too strong, but the whole dish didn't do much for me. Definitely needed more salt. To me, chopping those stems so finely was more work than cooking larger pieces of stem longer or separately from the leaves.

  • twoyolks on August 22, 2015

    The lemon flavor was way too strong.

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