Comments on: Braised Swiss Chard http://www.cookography.com/2008/braised-swiss-chard Just another WordPress weblog Tue, 09 Mar 2010 19:26:56 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: PaniniKathy http://www.cookography.com/2008/braised-swiss-chard/comment-page-1#comment-1115 PaniniKathy Mon, 28 Jul 2008 21:44:50 +0000 http://www.cookography.com/2008/braised-swiss-chard#comment-1115 Such beautiful colors! I recently tried swiss chard for the first time and I really liked it. With garlic and red pepper flakes, I definitely want to try it this way next time. :-) Such beautiful colors! I recently tried swiss chard for the first time and I really liked it. With garlic and red pepper flakes, I definitely want to try it this way next time. :-)

]]> By: Clay http://www.cookography.com/2008/braised-swiss-chard/comment-page-1#comment-1107 Clay Sun, 27 Jul 2008 17:58:06 +0000 http://www.cookography.com/2008/braised-swiss-chard#comment-1107 Really lovely! Really lovely!

]]> By: Luke http://www.cookography.com/2008/braised-swiss-chard/comment-page-1#comment-1105 Luke Sun, 27 Jul 2008 04:58:05 +0000 http://www.cookography.com/2008/braised-swiss-chard#comment-1105 Lisa - That looks soo good. I will definitely have to try that for the next batch! It looks almost like an Au Gratin or Creamed Spinach except lighter. Fresh Chard already tastes a bit buttery, so that has to be out of this world good. Lisa – That looks soo good. I will definitely have to try that for the next batch! It looks almost like an Au Gratin or Creamed Spinach except lighter. Fresh Chard already tastes a bit buttery, so that has to be out of this world good.

]]> By: Lisa http://www.cookography.com/2008/braised-swiss-chard/comment-page-1#comment-1104 Lisa Sat, 26 Jul 2008 23:01:04 +0000 http://www.cookography.com/2008/braised-swiss-chard#comment-1104 Oh you have to try this http://beyondsalmon.blogspot.com/2006/07/technique-of-week-how-to-cook-swiss.html from Helen at Beyond Salmon. I like to add some golden raisins and toasted pine nuts but even without the extras it's still fanfreakintastic. Oh you have to try this

http://beyondsalmon.blogspot.com/2006/07/technique-of-week-how-to-cook-swiss.html

from Helen at Beyond Salmon. I like to add some golden raisins and toasted pine nuts but even without the extras it’s still fanfreakintastic.

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