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Showing 1-3 of 3
By Chef #266203
on October 01, 2006
I added chicken gravy mix to the broth until it was a thick gravy, used redskin potatoes. I will definitely be making it again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 18, 2006
What a unique and delicious recipe this is for summertime Swiss chard. I had rainbow chard, so I did use the beautiful red, purple, orange and yellow stems, first cutting off the tough ends, and then slicing them into 1 inch pieces. I cooked my Yukon gold potatoes in chicken broth, adding the stems to the pot for the last 5 minutes. After cooking the garlic lightly in the olive oil, I tossed in the chopped leafy chard and let it cook for just 2 minutes before adding the potatoes, the stems and about 1/2 of the broth. A generous grind of fresh pepper and in just a few minutes time we had a wonderful side dish to our meatloaf.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 24, 2006
My first purchase of chard, so I needed a recipe and I love Croatia....so I gave it a try--exactly as described. It was delicious. This made a great side dish to our salmon burgers. I brought the leftovers to work, and now I'm anxiously awaiting the next occasion to fix it again. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (395 g)
Servings Per Recipe: 4