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Makes 8 servings, 1/2 cup (125 mL) each
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Rainbow Swiss chard comes in bunches with red, yellow and white stems. If unavailable, you can use white or red Swiss chard instead.
Since the chard stems are thicker and tougher than the leaves, boiling the stems first ensures that the leaves and stems are evenly cooked.
Here's a delicious way to eat vegetables. As a bonus, the Swiss chard provides an excellent source of both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.