Grilled cowboy rib-eye with creamed Swiss chard and Meyer lemon from Stirring the Pot by Tyler Florence

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • peaceoutdesign on November 11, 2020

    pg 150. The Swiss Chard was good but one bunch was not enough, at least double it. I also mixed parmesan in with the breadcrumbs (I used homemade sourdough instead of the panko just because they were in stock). I left the whole thing in a cast-iron skillet to broil.

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