We’re so happy you enjoyed the recipe, Edith!

P.S. I forgot to mention that when this dish was combined with beets I had cooked, it was AWESOME! I also forgot to mention that except for my drastically reducing the kosher salt (as I stated in my first post), all the other ingredients I used were halved. So, when combined with beets cooked in balsamic vinegar, fennel, and dill, this dish is 5-star!

I made it with the tops of 3 medium-sized beets (beets were cooked separately in baldamic vinegar, fennel, and dill). I’ve learned from experience that I only meed use 1/8 – 1/16 the amount of kosher salt a recipe asks for, so my dish was not too salty. It was my first time cooking Swiss chard , too, so I learned to be DILIGENT about getting out all of the main ribs and stems. The only mar to the dish were the few fibrous, tough ribs that I did not get rid of. The insructions were easy to follow.

The chard may have given it a peppery flavor! Sorry it wasn’t your favorite!

Tastes good but mine turned out very peppery. This is my first time cooking with chard so I was unsure if it was the chard that gave the peppery flavour or something else. Maybe the stock? No idea.

This was my first time cooking with swiss chard and it was delicious. I used all of the leaves I got off of 3 of my swiss chard plants (I’m not sure how much 2 bunches would be) and I had extra sauce so I just scooped some out before serving. I also made it ahead of time then reheated it in the oven for dinner and it turned out great. Thank you for a delicious recipe!

Yay! Winner!

My wife has never liked chard, but I keep trying. Found a winner with this one. She had seconds.