Ingredients
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1 1/2-2 lbs swiss chard or 1 1/2-2 lbs other greens
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1 1/2 tablespoons extra virgin olive oil
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1/2 teaspoon cumin seed
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2 garlic cloves, thinly sliced
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1/4 cup reduced-sodium chicken broth, vegetable or 1/4 cup water
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1 tablespoon honey
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1/4 teaspoon salt (to taste)
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fresh ground pepper
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4 slices lemons, 1/8 inch thick, seed removed
Instructions
- Seperate chard leaves from stems and ribs; wash leaves throughtly and roughly chop; if using stems, rinse and finely chop.
- Heat oil in a deep saute pan or Dutch oven over medium heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.
- Add garlic and chard stems; cook stirring often, for 3 minutes more;stir in lemon slices.
- Add the leaves in 2 batches, allowing them to wilt before adding more; add broth (or water), honey,salt and pepper; Cover and cook until greens are tender, 1 to 2 minutes more, Serve hot or warm.