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  Chard Orange Sauté



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1 large bunch of chard
1 tablespoon olive oil
1 orange, zested and sectioned
3 green onions, sliced thinly
1 teaspoon grated fresh ginger root
1/4 teaspoon salt
1/2 teaspoon raw sugar

Wash chard well in a big bowl of water. Chop ribs of chard into small pieces and slice leaves
into strips. Add oil to heated, heavy-bottomed skillet. Stir in chard rib pieces, sauté 3 minutes,
then add leaves, stir well to coat with oil. Cook for 3–5 minutes, until uniformly wilted.
Mix remaining ingredients together, stir into chard, turn heat to low and simmer 5 minutes.
Serve hot or at room temperature. Leftovers do not retain their color, but taste great!

Copyright © 2008 Stefanie Samara Hamblen