Marinated chard from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (page 216) by Alice Waters

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Notes about this recipe

  • kysia_xjs3fi on April 23, 2026

    I enjoyed the recipe. Especially the notes from the spices. Probably would add a splash of something acidic at the end the next time I make it. I will definitely make again though.

  • kbrooks on February 10, 2025

    We love this! I made it with Swiss chard. Will definitely make it again with chard or other greens. I like mjes idea of garnishing with crisp prosciutto.

  • mjes on August 15, 2021

    This is a brilliant way to serve greens of any type - I like the mixed greens. Note, however, that each green is cooked separately so mixed greens take a bit more time. One serving suggestion is to cool the greens and wrap them in prosciutto; I spun this into garnishing the greens with crisp prosciutto which worked very nicely.

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