I made a few adjustments after reading the other reviews. First, I sauteed the stems with the onions since they take a bit longer to cook and are somewhat bitter otherwise. I started salting at this step. Then I used a whole can of garbonzo beans and added a couple of tablespoons of apple cider vinegar to the hot pot, again to combat the inherent bitterness of the greens. I also added chili powder and Thai dragon pepper to the mix. It turned out wonderfully and was only better as it sat in the fridge for a couple of days. I would recommend using a very large bunch of chard if you use the whole can of beans. I used a ton from my garden and still had to supplement it with mustard greens.
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I made a few adjustments after reading the other reviews. First, I sauteed the stems with the...