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posted: 11/6/2013 8:38 AM

Sauteed Chard Leaves With Garlic

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  • Simple vegetable side dishes, or "contorni," are a delicious hallmark of many Italian meals. Clockwise from upper left: Green Bean Salad, Chard Stems With Tomatoes and Olives, New Potato and Lemon Salad, Sauteed Chard Leaves With Garlic from "Wild Rosemary & Lemon Cake" by Katie and Giancarlo Caldesi.

      Simple vegetable side dishes, or "contorni," are a delicious hallmark of many Italian meals. Clockwise from upper left: Green Bean Salad, Chard Stems With Tomatoes and Olives, New Potato and Lemon Salad, Sauteed Chard Leaves With Garlic from "Wild Rosemary & Lemon Cake" by Katie and Giancarlo Caldesi.
    Newspaper Enterprise Association

 

1 pounds chard leaves, roughly chopped

4 tablespoons olive oil

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Juice of lemon

2 garlic cloves, finely chopped

Salt and freshly ground black pepper

Boil or steam chard leaves for 10 to 15 minutes until tender. Drain in colander and transfer to serving dish. Add olive oil, lemon juice and garlic; season to taste. Serve at room temperature.

Serves four to six.

"Wild Rosemary & Lemon Cake" by Katie and Giancarlo Caldesi (Hardie Grant Books, 2013)

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