| Swiss Chard Salad
3 pounds of Swiss chard stems, cut into 1 inch pieces (leaves can be used to stuff, just as cabbage leaves)
1 quart of water
1 teaspoon of salt
1 clove garlic
1 teaspoon of salt
1/3 cup of oil
1/2 cup of lemon juice
1 teaspoon of dried crushed mint |
|
Boil stems in water with salt for 15 minutes until tender. Wring out to squeeze out water. Mash garlic and salt. Add oil. Add lemon and mint. Mix well and pour over Swiss chard stems. Toss well. |
