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Swiss chard pie bon appetit - Eat Grim

Steam or boil the swiss chard until wilted, about 3 minutes. once it has wilted, drain, until cool and then squeeze out as much water from the chard as you can. finely, chop the chard by hand or with the food processor. mix the chard in the mashed potato mixture add egg and oil. gradually add the flour until combined, forming a slightly sticky dough.
sauteed swiss chard from bon appetit via epicurious reduced to two servings. trim and remove stems from one large bunch swiss chard. cut leaves crosswise into 12inch thick strips. in a large heavy pot over mediumlow heat, melt 34 tablespoon butter with 34 tablespoon olive o
l.
put the soparnik into the preheated oven and bake it for about 2030 minutes. in the meantime, prepare the top spread. chop garlic cloves very finely and add it to the olive oil. when the pie is done baking, take it out of the oven.
usually saute a couple of sweet italian chicken sausage links 12 lb before the leeks and swiss chard and add walnuts or roasted red peppers. great basic recipe to play with and make your own
vegetable tarts are quite common and usually include greens and herbs. this one features swiss chard, thyme and oregano. other herbs used in such tarts are tarragon, sage, nettles and borage.

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Tags: økologi, Måltidskasse, Eatgrim
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