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End Of The Rainbow Swiss Chard Salad

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  • Active: 10 minutes
  • Total time: 25 minutes
  • Servings: 4


1 tablespoon canola oil
1 Vidalia onion, halved and thinly sliced
1 large red bell pepper, seeds and ribs removed and thinly sliced
3 tablespoons vegetable broth or water
1 ½ teaspoons hoisin sauce
1 tablespoon unsalted butter
1 pound rainbow or Swiss chard, washed, stems diced and leaves shredded
salt to taste


1. Heat oil in a wok or large deep skillet over high heat. Stir-fry onion until it is translucent and slightly soft, about 2 minutes. Add bell pepper, broth and hoisin sauce and bring to a boil. Reduce heat to medium-low and simmer covered, 2 to 3 minutes.

2. Add butter, chard stems and leaves, tossing to combine. Simmer covered just until the chard is tender. Season with salt and serve.

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