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Braised Chard with Cilantro

Source: Vegetarian Cooking for Everyone
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 4
Don't be put off by the long cooking time - in the end the flavor goes far beyond what's possible with a cursory blanching. A few spoonfuls suffice for a serving or you can use this effectively as a seasoning for rice or lentils.
2 large bunches chard, about 2 pounds, leaves sliced into 1-inch-wide ribbons
1 1/2 cups chard stems, trimmed and diced
1 onion, finely diced
1/2 cup chopped cilantro
1/3 cup olive oil
1 teaspoon paprika
1 garlic clove pounded with 1 teaspoon salt
salt and freshly milled pepper
Place all ingredients in a wide, heavy pot with a few pinches salt. Add 1/4 cup water, cover tightly, and cook over low heat for 45 minutes. Check once or twice to make sure there's enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.

Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 220
Sodium: 560mg
Fiber: 5g
Carbohydrates, Total: 13g
Protein: 5g
% Cal. from Fat: 78%
Fat. Total: 19g
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