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Servings Per Recipe: 1
Amount Per Serving
how is this calculated?
Prepare a large, deep saute pan or pot with the olive oil
De-seed and clean the pomegranate. Use 1/2 cup of the seeds for the recipe and save the rest for another recipe or to snack on later.
Remove the large center vein and any thicker veins from the chard. Slice it into strips about an inch thick.
Heat the olive oil over medium heat. Once hot, saute the onions until just before done.
Put in the chard 1/3 of the batch at a time (or however much your pot is able to accommodate. It takes up a lot of volume while raw but cooks down quickly).
Once halfway done, when it is slightly wilted but still lighter green, add another 1/3 of the chard. Do so again for the final third. When chard is uniform wilted, but still has a bit of a bite to it, it is done. Season it with salt to taste.
Turn off the heat. Stir in the pomegranate seeds.
Move to a serving dish and enjoy immediately.
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