Wilted chard with shallots and vinegar from Bon Appétit Magazine, January 2016 (page 60)

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Notes about this recipe

  • Eat Your Books

    Can substitute red wine vinegar for sherry vinegar.

  • twoyolks on May 17, 2016

    A simple sauteed Swiss chard recipe. It probably works best with younger, more tender Swiss chard. I liked the flavor but it wasn't particularly special. The small amount of Sherry vinegar added just a hint of acid and a hint of sweetness that went well.

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