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Swiss chard in the style Tunisian Sahel

http://www.paula-wolfert.com/recipes/tun_sahel.html

Try the collards boiled with two or three chipolte peppers and a veggie boullion cube til the desired texture and serve over rice.. They have a wonderful rich, smokey flavor with just a hint of heat, which is perfectly complemented by the saffronrice. This also works well with spinach & kale.

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