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By njtobin
Melrose Park, IL
on September 25, 2011
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I grew up eating Swiss Chard the Italian way. This recipe was too salty for me. The anchovies overpowered the taste of the Swiss Chard even though they did melt down during the cooking process. The directions were a bit vague; for example, leave the garlic whole which I did but slicing or mincing would have been better. Also, why wouldn't one want to put the greens in the dish? This is not a keeper for me, but I am glad I tried it.