Swiss Chard with Garlic and Anchovies

Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright
Show: Two Fat Ladies Episode: Barristers

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

1

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest
  • on September 25, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Carnival Eats

Get Cooking Channel on your TV.