I remembered that Café Murano risotto and saw the basket of ripe farmers' market tomatoes on the counter. I used to not cook Swiss chard (or other greens) with tomato. Ever. It was a little idée fixe of mine that they were natural-born enemies.
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It's no longer the lesser green.
These cute bundles of cottage cheese and swiss chard are actually phyllo dough baskets baked in muffin pans, filled with cottage cheese and swiss chard.
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