| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Swiss |
Ckright3 |
6 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Young red Swiss chard |
| 3 |
tb |
Chopped shallots |
| 1 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Fresh lemon Juice; to taste |
INSTRUCTIONS
Remove center rib from chard and discard. Blanch chard in lightly salted
boiling water for 30 seconds and then drain and plunge into ice water to
stop cooking. Drain and set aside. To serve, saute shallots in oil until
soft but not brown. Add blanched chard and saute until tender but still
with some texture. Season with salt, pepper and drops of lemon juice. Serve
immediately. This recipe yields 6 to 8 servings as a side vegetable dish.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9619 broadcast 08-28-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-23-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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