Made to recipe, and the hint to parboil the stems worked very well. Used rainbow chard; assertive flavors and very attractive on the plate.
Sautéed Chard with Red Pepper Flakes and Garlic
carolfitz Posted: 05/02/09
veryslowcook Posted: 07/09/12
Normally I like chard, but it was somewhat bitter in this dish. Perhaps it was just the batch I got? I'd have to try the recipe again to tell for sure and I'm not sure I want to. I may try other chard recipes before (if ever) I come back to this one.