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Reviewed Sauteed Swiss Chard

Dec 16, 2012 in Food Network Community Toolbox on

My whole family loved it! Even my picky 10 & 11 year-old kids. I used 1 tbsp. butter & 2 tbsp oil. At the end I added a dash of balsamic vinegar and sauteed it a bit more. It mellowed the vinegar and just left the flavor. The leaves turned crunchy, like potato chips yet still had some softness, like spinach. Can't wait to do this one again."

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