Sautéed tender greens with Asian flavors from The Best Recipe (page 79) by Cook's Illustrated Magazine

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Notes about this recipe

  • bernalgirl on November 13, 2011

    Good flavors but chard was overcooked to our tastes by the time the liquid burned off and the end result was a bit soupy. Next time I wil do the wilt with the lid ajar, and halve the sauce ingredients. I halved the sugar, it would be too sweet for us with the full amount.

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