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moncler moka jacket wo cloves of slivered garlic in heaping tablespoons of olive oil, then add the whole chard leaves and stems. Season with salt and crushed red pepper flakes. Cook it all until you get a side dish that's pliable on the palate, an earthier version of sauteed spinach.Alas, Dave is the only one in the household who eats that dish. It's a hard sell to our boys. And I like these greens in a more crunchy state.So, to mediate the matter, I macerate thinly sliced Swiss chard in vinegar, dress it with a little oil and sugar, then jack it up with a few more crunchy veggies like shredded carrots and slivered onions. It can keep in the fridge for up to thr
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