Braised Swiss Chard, but with some swagger. This isn't your average pile of leafy greens—it's garlicky, umami-packed, and glazed in a buttery mix of balsamic and soy with just a hit of heat. Toasted pine nuts bring crunch, richness, and a little "wow." It's cozy, a little fancy, totally unfussy, and secretly the best vegetarian... Read More The post Braised Swiss Chard with Garlic appeared first on Wendy Polisi.
