Swiss chard with anchovy butter

From More Vegetables, Please: Delicious Vegetable Side Dishes for Everyday Meals

Cookbook

Author(s): Janet Kessel Fletcher

Page 69

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

wester

15 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

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).

Report