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  • 1 1/2 pounds Swiss chard, trimmed and coarsely chopped
  • 1 tablespoon butter
  • 2 teaspoons fresh lemon juice
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper


  1. Rinse chard and place in a large pot with water clinging to leaves.
  2. Cover and cook over medium heat until tender, about 10 minutes.
  3. Drain well and return to pot.
  4. Reduce heat to low. Add remaining ingredients; toss to combine.
Recipe by Jean Kressy.  

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The recipe was originally published as Chard with Lemon and Feta on

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