Recipe courtesy of Nancy Garrison
Episode: Palo Alto
Total:
30 min
Active:
10 min
Yield:
6 (1/2) cup servings
Level:
Easy

Ingredients

Directions

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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