Recipe courtesy of The Red Lion Inn
Episode: Berkshires
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25 min
5 min
20 min
4 servings



Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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