Rainbow chard with garlic and jalapeños from Six Seasons: A New Way with Vegetables (page 298) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • patioweather on April 01, 2024

    We did not find this "more-ish" the way many of the recipes in this book are.

  • snoozermoose on June 13, 2022

    This was delicious and very easy. I served it as a side dish, but didn't realize how little it would make (a small bunch of rainbow chard turned into very little at the end). I didn't have bread but imagine it would be heavenly if I had made it as the recipe intended. Will definitely make this again.

  • nicolepellegrini on October 04, 2020

    I liked this more than I thought I would! I also took out the garlic early to avoid burning it, then added it back in before letting the ingredients blend together for a few hours (which definitely helped it mellow out/merge together so not too sharp.) I also served the greens in a bowl separate from the bread, to top as desired and keep the bread from getting soggy.

  • Rradishes on November 30, 2017

    As most recipies in this book, simple yet results are great. Highlights the vegetable but the vinegar, garlic, and jalapeno makes you reach for one after another. I did take out the garlic once it was golden as to not to burn it, otherwise this is a recipe that's easy to follow, remember, and customize to one's tastes.

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