Rainbow chard and black-eyed peas with radishes from Piatti: Plates and Platters for Sharing, Inspired by Italy (page 95) by Stacy Adimando

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Notes about this recipe

  • Tinala523 on January 13, 2020

    Made this several times. Great lunch or side. Added two TBL cider vinegar to bring out the flavor. Would cut radishes thinner so they cook more quickly. A keeper!

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