Swiss chard with olives and raisins from The Gourmet Cookbook: More Than 1000 Recipes by Gourmet Magazine Editors and Ruth Reichl

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Notes about this recipe

  • mharriman on January 29, 2020

    Good. I omitted the olives and increased the raisins and pine nuts. Even though it’s considered a French dish, it reminded me of Mediterranean and Palestinian fare. A bit involved but tasty. Served with pork au poivre.

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