This recipe was adapted from Deborah Madison's Vegetarian Cooking for Everyone - Braised Chard. I make it weekly with my own twist. (no garlic, cilantro, olive oil or paprika) I add brown mushrooms and a couple of tablespoons of pre-bought olive, caper and pepper tapenade from Whole Foods. I tend to double the recipe and use leftovers in omelettes or quesadillas. You can also make this recipe with other leafy greens. Here is the original recipe: <br /> <br />Braised Chard With Cilantro <br />INGREDIENTS <br />2 large bunches chard, about 2 pounds, leaves sliced into 1 inch wide ribbons <br />1 1/2 cups of the chard stems, trimmed and diced <br />1 onion, finely diced <br />1/2 cup chopped cilantro <br />1/3 cup olive oil <br />1 tsp Paprika <br />1 garlic clove, minced <br />Salt and pepper <br /> <br />

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