Wednesday, December 15, 2010

Jenna. Dec 6. Swiss chard, part 2.

(I took another pic of swiss chard earlier in the year.)

I cooked all of this in a tiny bit of olive oil and then added some brown sugar and butter. I sauteed the stems separate from the leaves, to make sure the stems weren't still crunchy. It tastes a lot like spinach but not quite so spicy, more like turnip greens. Next time I'll add more sugar and more butter for Kevin's tastes, but I really enjoyed it.

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