Now, I have to admit, I'm late to the leafy greens party. I've always enjoyed a salad well enough as a side dish, but cooked kale, spinach, chard? Not so much. However, I recently discovered swiss chard with balsamic vinegar and I have to say I was surprised -- it's yummy!
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Swiss Chard with Balsamic Vinegar
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste
Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
In the interest of full disclosure, I first discovered the recipe on allrecipes.com, but it has since become a favorite.
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Tiger-shifter Grio has one job, locating dormant tiger-shifters and introducing them to the world of Saffron Tigers. When he finds Professor Phoenix Lamoure, he soon discovers that Headquarters got a couple of key points wrong—Phoenix isn’t actually a professor, but he is Saffron Tiger royalty, a member of the lost royal line.
Phoenix didn’t have things easy growing up. His mother spent most of her life in a mental institution, and he spent his formative years in foster care. When a stranger approaches and tries to unearth his family history, Phoenix becomes wary. And when the stranger actually kidnaps him, all bets are off!
Can Phoenix ever believe what Grio has to tell him? Or will he be forever convinced that he’s as crazy as his mother?
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