At a fantastic Italian restaurant in NY called Al Di La, they use the chard leaves in their gnudi and saute down the stems in a contorno with an agrodolce sauce. I’ve recreated it and posted on my blog. Basically, you just saute them down for a long while until they are tender and add white wine vinegar and honey. I sometimes add toasted pine nuts and/or raisins too.
meatballsandmilkshakes has not yet posted.
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