chicken broth or water
2 tablespoons oil
Salt and pepper to taste
Preparation
1. Soften the Swiss chard leaves
Wash the Swiss chard leaves thoroughly and carefully remove the thickest part of the stem, being careful not to tear them.
Place them in a pot of boiling water with a little salt. Cook them for 2 to 3 minutes, just until they are pliable.
Remove them and immediately transfer them to a bowl of cold water to stop the cooking process. Drain them and gently pat them dry with paper
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