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Grandma Foglino's Swiss Chard

(by Annette Foglino)


2 T. olive oil 3 cloves garlic chopped 1 large bunch Swiss chard, washed and roughly chopped

1 egg 1 T. red wine vinegar 1/2 c. grated Parmesan cheese salt and pepper

In a large pot, heat garlic in olive oil. Add Swiss chard, and cook until stems are tender. While chard cooks, beat together egg, vinegar, and Parmesan cheese. When chard is done, add egg mixture and stir, letting the heat of the chard cook the egg. Add salt and pepper to taste.


(Read A Very Brady Thanksgiving, the story that accompanies this recipe.)

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