Reviewed: Oct. 5, 2008

Every time i make this, it's all I want to eat off my plate! So good! The lime really brings it together.

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Reviewer:

Rex

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Sep. 26, 2008

I made the recipe as it was written, it was wonderful. The combination of flavors was perfect.

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Reviewer:

Sheila N

Cooking Level: Intermediate

Reviewed: Sep. 19, 2008

What an interesting recipe! I used fire roasted canned tomatoes instead of fresh and added half a diced onion. For some reason I really wanted jalepenos in this dish so I added 1/2 of a seeded jalepeno, diced. I served this over white jasmine rice with sliced avocado. The avocado was so delicious..the cool rich taste blended so smoothly with the acidic tomatoes and slightly bitter swiss chard. I'd like to try this with mixed beans and fresh mozzarella cheese too. Definitely try this one..It's an unusual but very yummy recipe!

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30 users found this review helpful

Reviewer:

krista v.

Cooking Level: Expert

Reviewed: Aug. 27, 2008

Excellent! I ad-libbed a bit b/c of hazards of frying: I steamed the red chard/stems and separately cooked the garlic with a can of Great Northern beans over medium heat; then I mixed the greens & beans, added some butter, olive oil, freshly squeezed lime juice. Topped it with parmesan - definitely an ad-lib job, but tasted amazing!! And took no time at all to prepare.

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Reviewer:

Monica

Reviewed: Aug. 5, 2008

Fantastic! We used black beans instead of pinto and chose to use the chard stalks in addition to the leaf. This is a great dish and can be served as a main dish with a salad. It would also be great with some rice. Yum!

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8 users found this review helpful

Reviewer:

V4Vanessa

Reviewed: Jul. 24, 2008

This was super good. Served with rotini pasta dressed with a little bit of olive oil and red wine vinegar. Didn't have a tomato while making it so I used about 2 1/2 tbs tomato sauce and it all turned out delicious. Will definitely make this again.

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Reviewer:

Devon

Cooking Level: Intermediate

Reviewed: Jul. 13, 2008

So good!

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Reviewer:

Abc Defgh

Cooking Level: Intermediate

Reviewed: Jul. 9, 2008

Perhaps I shouldn't review this because I altered the recipe. I didn't have a lime, and instead of using a small tomato I used a can of whole tomatoes crushed and let it simmer until most of the juice was gone. I really LOVED it! I will make as directed next time.

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8 users found this review helpful

Reviewer:

tweety

Reviewed: Jun. 30, 2008

This recipe was amazing. I followed and earlier suggestion and used black bean instead and loved it! I also omitted the butter just because it felt unnecessary and it didn't seem to affect the flavor at all! It's savory, rich, but not heavy, and the lime adds a great tangy finish.

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36 users found this review helpful