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Swiss Chard

So I've got piles of very nice, very fresh chard, picked yesterday from our plot. Rather than blanching and freezing, I'd like to do something with it today or tomorrow.



Any favourite recipes out there?

Comments

( 2 comments — Leave a comment )
mount_oregano
Sep. 26th, 2013 03:27 pm (UTC)
Braise briefly in olive oil with garlic and salt, add a dash of vinegar or lemon juice, and eat.
barry_king
Sep. 26th, 2013 05:03 pm (UTC)
You know, I never braise greens. I should try!

Thanks.
( 2 comments — Leave a comment )