This recipe was adapted from Deborah Madison's Vegetarian Cooking for Everyone - Braised Chard. I make it weekly with my own twist. (no garlic, cilantro, olive oil or paprika) I add brown mushrooms and a couple of tablespoons of pre-bought olive, caper and pepper tapenade from Whole Foods. I tend to double the recipe and use leftovers in omelettes or quesadillas. You can also make this recipe with other leafy greens. Here is the original recipe:
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<br />Braised Chard With Cilantro
<br />INGREDIENTS
<br />2 large bunches chard, about 2 pounds, leaves sliced into 1 inch wide ribbons
<br />1 1/2 cups of the chard stems, trimmed and diced
<br />1 onion, finely diced
<br />1/2 cup chopped cilantro
<br />1/3 cup olive oil
<br />1 tsp Paprika
<br />1 garlic clove, minced
<br />Salt and pepper
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