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Sauteed Swiss Chard with Parmesan Cheese
March 01, 2009

YUM. The best chard recipe I've encountered yet! It is said that chard is "the valedictorian of vegetables," because it's so high in so many nutrients. I added about 1/4 c of golden raisins when I added the wine, and let them plump as they simmered. The tiny bursts of sweetness were amazing with the slightly bitter greens. I never thought of using Parm with greens before, but it was wonderful! Thanks for the recipe - it's going into my recipe box!

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