Skillet-braised Swiss chard from Saveur Magazine, March 2016 (#181) (page 52)

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

  • shrinkrap on July 19, 2021

    I added some jarred Calabrian chilis.

  • twoyolks on July 02, 2020

    I really enjoyed the interplay of the sweetness from the sugar and the acidity from the tomatoes. This reminded me of a less earthy version of braised collared greens.

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