And the nice thing about fat is that if you use it right, it
leaves that unmistakeable and «unduplicaetable»
flavor, while conveniently wicking out the «grease»
component.
Sturdier than spinach and more delicate than kale, chard boasts two great
components: its dark
leaves are both tasty and nutrient - rich, and its ribs and stalks are uniquely
flavored and pleasantly crunchy.