Braised Swiss Chard
By Mark Huxsoll
PUBLISHED FEBRUARY/MARCH 2023
Chard so tender it melts in your mouth.
WHY THIS RECIPE WORKS
We cooked Swiss chard leaves and stems together until the stems were tender and the leaves were very soft and silky. As the greens cooked down, they released their own juices, which then reduced and added flavor to the dish. This recipe is ...