Garlicky Swiss chard from Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes (page 431) by Cook's Illustrated Magazine

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Notes about this recipe

  • jenmacgregor18 on February 03, 2023

    Simple and good. After sauteing the garlic and stems and finding they weren't tender enough in the allotted time, I added some water and steam-sauteed them for a few minutes. I did this with the leaves immediately after getting them all in the pan. Then removed the lid and let the water evaporate and finish cooking. Definitely add a bit of hot pepper and 1T lemon juice. It works for me.

  • christineakiyoshi on July 18, 2019

    Have made this several times and the family loves it

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