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I’ve been on a
chard kick this season, getting one or two bunches a week for the last
several months. It cooks down to something more substantial than
spinach, and is more tender and therefore cooks faster than kale or
collard greens. A few weeks ago I had some leftover olive tapenade from
another cooking experiment and decided to toss it in with the sautéing
chard. Wow! What a combo.
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