Recipe courtesy of Nancy Garrison
Episode: Palo Alto
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30 min
10 min
20 min
6 (1/2) cup servings



Separate Swiss chard stems from leaves. Chop the stems and set the leaves aside. Saute stems in olive oil until tender, about 10 to 15 minutes. Coarsely chop the leaves. Add the garlic, peppers, chard leaves, and soy and cook until tender. Remove from heat and add the lemon juice.

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