Heat the butter in a large saucepan over moderate heat. Add the onion, carrot, potato, salt and pepper and saute until the vegetables are tender, 7 to 10 minutes. Add the Swiss chard, stirring to mix well, cover the pan and simmer over low heat until chard is tender, 7 to 10 minutes. Add the vinegar and simmer, uncovered for a few minutes longer. Serve warm. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E15 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (287g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (49%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 959.3mg||33 %|
|Potassium 964.7mg||25 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 15g|
|Protein 4.6g||7 %|
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Calories per serving: 173
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