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Wilted Swiss Chard
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Prep: Rinse thoroughly to remove sand; remove thick stems and shred leaves into 2-inch chunks. Rinse leavesagain but do not dry. |
Braise: Heat 2 teaspoons walnut oil (or canola oil) in a large skillet
over medium heat. Add chard and tossuntil wilted. Add 1/2 cup dry white wine or dry vermouth.
Cover, reduce heat and cook until wilted, about 5 minutes.
Uncover and cook until liquid is reduced to a glaze.
Sprinkle 2 teaspoons balsamic vinegar (or rice vinegar) over the greens.(End)
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