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PICKLED SWISS CHARD STEMS
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Yield: 6 or more servings as a condiment or in salad
Preparation time:
Total time:
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Time, 20 minutes plus marinating | |
Stems from 2 bunches Swiss chard | |
2 cups | vegetable stock or water |
1 | bay leaf |
1 1/2 tablespoons | extra virgin olive oil |
1/2 cup | cider vinegar |
1/2 teaspoon | sugar |
Salt and freshly ground black pepper.
1. Cut stems in pieces 1/2-inch wide and 2 inches long. Place in saucepan with stock and bay leaf, and simmer 10 minutes, until tender. Drain, and place in shallow glass or ceramic dish with bay leaf.
2. Mix oil and vinegar together, and pour over chard stems. Season with sugar, salt and pepper. Refrigerate, and allow to marinate overnight and up to four days before serving.
Yield: 6 or more servings as a condiment or in salad.
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