March 25, 2018
Side Dishes, Vegetables, Swiss Chard,
Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes more
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"Bok choy, kale or cabbage can be subbed for the swiss chard. If using cabbage, core the cabbage and cut into thick wedges."
In a high-sided skillet over medium heat heat the oil and then add the swiss chard and sprinkle with the shallots and carrots. Pour the tomatoes evenly over the chard and then sprinkle with the sugar and season with salt and pepper. Pour in 1/2 cup water and bring to a simmer and then cover partially with a lid. Cook until the liquid is almost evaporated and the chard is tender (15-20 minutes). Uncover and transfer o a platter and pour the vegetables and any cooking liquid over the top before serving.
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