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sauteedswisschard

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

Ingredients:

2 large bunches of Swiss chard, washed and dried
2 cloves of garlic, peeled and minced.
Olive oil
Several tablespoons Chicken stock

Directions:

Cut the leaf from the stem of the chard. Cut the leaf pieces into bite size pieces. Cut the stem into bite size pieces.

Place  a large sauté pan over medium heat. Lightly coat the pan with olive oil. Add the stem pieces and sauté lightly until softened (about 3 minutes). Add the leaf pieces and the garlic. Sauté until the leaves start to wilt (about 2 minutes) add the chicken stock and cover the pan. Reduce the heat to low and continue to cook until the leaves are tender (about 5 minutes).

Season with Salt and pepper

Notes:

Yield: Serves 4

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