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Swiss Chard with Olive Oil and Lemon
Biete all’Olio e Limone
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 2005
Since the chard stalks take a little longer to cook than the leaves, I hold the leaves back and add them after the stalks have cooked a bit by themselves.
Ingredients
2 pounds - Salt
3 tablespoons
Method
- Put
1 quart - Separate the leaves from the stalks of the Swiss chard. Cut the stalks into 1½ x ¼-inch strips and cut the leaves crosswise in two or three pieces. Rinse the leaves and stalks separately in cold
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