Red Swiss Chard with Pine Nuts and Prosciutto Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 14, 2013
I prepared a variation of this for Thanksgiving. I doubled the recipe, went heavy on the chard (3 bunches) and included a small onion, a little lemon juice, and grated parmesan cheese on top. Every one of dinner guests that tried it (8 of 14) thought it was very good and most had seconds. That's tall praise when there's 20+ sides on the table. The only reason I rate this recipe 4 stars instead of 5 is that the ratio of prosciutto is a bit high. Don't get me wrong, I *love* prosciutto, but I also like chard. Even with the extra ingredients, the prosciutto took over. I've amended my recipe to halve the prosciutto.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 5, 2013
I used dinosaur kale instead of swiss chard. Kirk liked it better than I did.
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Reviewed: Feb. 20, 2012
This is a nice recipe for red chard. This was way too salty, but totally my fault. Be careful about adding salt to taste--I am typically generous with salt in cooking, but I didn't even consider how salty the prosciutto is. My bad. I will make this again, but next time, I won't add any more salt or else I will eliminate the prosciutto.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 30, 2012
This was a hit with the whole family. It converted my husband to Swiss chard and even pleased my 2 year old.
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