Swiss chard in a ginger sauce

Pretty sure I’ve made this recipe before but it’s been a while — you cook the chard briefly in broth and then drain out the broth to boil again separately, reducing it down to a sauce along with the addition of vinegar, ginger, pepper flakes and a bit of sugar. Piave cheese on multigrain bread, a gala apple and some chardonnay covered the rest.


4 Responses to “Swiss chard in a ginger sauce”

  1. Eve McGivern Says:

    Another recommendation using chard:

    Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

  2. Ned Raggett Says:

    Hmm, very nice, and I think I have most of those ingredients around.

  3. Eve McGivern Says:

    Yeah, nice and easy with readily available ingredients…that’s how I like my recipes. šŸ™‚

  4. Ned Raggett Says:

    It’s how we like all things! Oh wait that came out wrong.

    Tonight I am thinking of a fairly light lasagna with kale. We’ll see.

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