Swiss chard with anchovy butter

Page 69

| Course Type: Sides

(1 review)

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Recipe Reviews

Nice, but not quite worth the the work.

Cooking the ribs takes the most time, all other parts of the recipe (except separating the leaves and the ribs, of course) can be done while they are cooking, so it's best to start with that step (step 4).

(edited 18th August 2010) (0) comment (0) useful  

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