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April 12, 2010


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This looks delicious and SO simple. Can't wait to try it. Thank you!


Mmm, yum! Your blog name and description made me laugh, what a great site!

Diane Miller

Excellent. The lemon is important. Leftovers were fine as well. I've done this with diced sweet potato instead of diced tomato --your version is easier. Also, if you rinse canned garbanzo beans and then bring them to a boil covered in a little water for a minute, they lose the canned taste.


we served ours over rice and opened up a couple of IPA's with it.


Wanted to let you know, I made this and it was AWESOME. It's a keeper. Thank you!


That sounds delicious - and soon enough we'll be swimming in swiss chard from the CSA.

Also, I like how you did the printable recipes using google docs. Clever.


This was absolutely lovely, thank you. We made it on Monday for dinner and served with a loaf of multi-grain bread. A perfect cure for the crappy weather we've been having around here - and healthy to boot.

Joyce B.

I am eating this as we speak! An awesome recipe, so healthy too. Question: did you remove the large "vein" in the center of each chard leaf? From the photo it looks as if you did. I did as well, but was just wondering. Thanks for the great recipes!

Half Assed Kitchen

Yes, we did remove the stem and just used the leaves.

Christa Herzog

I have looked through all of your blog. I like everything. Delicious recipes. And so beautiful photos. You also have good lightning with most of them.

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