Servings: 8
At most Sunday roasts, the green vegetable can feel like an afterthought, just some peas or green beans for color. Not so for this lemony chard. Studded with pine nuts and raisins, and spiked with chile flakes, it demands attention.
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This was so delicious. Makes your tastebuds dance! This has tang, subtle heat, nuttiness and bursts of sweetness; it covers all bases. Made just as directed and look forward to making again.
Delicious. Was looking for a vegetarian recipe for greens, as my vegetarian daughter is visiting for the holidays. I did make some modifications due to what was available in my kitchen. I used Collard Greens instead of the Swiss Chard. Since they were collards and not chard, needed to cook longer. Also added a little vegetable broth to help steam the greens and used less cheese and half the olive oil. Also used pecans instead of pine nuts as pecans are in season. Everyone, even the non-vegetarians loved it and I will be making this again.
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