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Sauteed Swiss Chard with Parmesan Cheese
July 21, 2008

This is a quite nice recipe. It's toothy and delicious. I cut the stems into matchstick size pieces and simmered them for 10 minutes instead of five minutes. I added a can of drained garbanzo beans (as was suggested by someone else) at the same time I added the leaves. This helped round out and make this into a very satifying and tasty dish. Thank you, DannyBoy.

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