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Sautéed Swiss Chard Stalks with Olive Oil, Garlic, and Parsley

When I was planning my vegetable garden last spring, I looked over all the recipes for which I would be responsible and planted as many ingredients as possible - both vegetables and herbs. Of course, many were familiar plantings - tomatoes, chili peppers, eggplants, zucchini, onions. But a couple were new to me - radicchio and Swiss chard. They both proved very easy to grow. Below, some of my Swiss chard, early in the growing season. Swiss chard is a great producer and, unlike some vegetables, it retains its culinary virtues over a long period. We used the Swiss chard over 3 months.

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This is a very simple recipe to follow and includes stalks of Swiss chard, garlic, parsley, olive oil, salt & pepper. The longest part of the preparation is soaking the stalks in cold water before combining with the hot oil and garlic in a sauté pan. The end result is well worth the modest effort. I will be sure to continue planting Swiss chard in my garden.

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What I liked about this recipe:

Hey, something else to plant in my garden that I can use over a long growing season is a winner with me.

What I didn't like about this recipe:

No problems.

Would I make it again?

Of course I will.

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This page contains a single entry from the blog posted on January 26, 2011 6:00 AM.

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