Servings: 4 to 6
This side dish is an elegant riff on classic creamed spinach. The delicate saffron flavor pairs nicely with fish, but these greens are also delicious with steak.
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The taste of this turned out to be delicious, but there are flaws in the technique. The chard needs to be sliced, not put in as whole leaves. Even when soft they are too big a mouthful. At least I followed my instincts and training as I salted each layer of chard as I put it in. It would have been difficult to get the seasoning right at the very end. I also had to cook it a lot longer to get the leaves tender, solved with sliced leaves. Definitely add the liquid to the sauce, as it is so flavorful. This is a great way to make chard, and I make it frequently.
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