Two kinds of greens are sautéed with three kinds of oil and aromatics, giving you a dish with layers of rich flavor that’s low in sodium and suitable for migraine diets too. My book will be available on February 14, 2017:
Savory and satisfying, filled with bright autumn flavors. A terrific side or main dish, especially if you’re serving vegetarians or vegans for a fall feast.
Rainbow Swiss chard is sauteed simply with a little garlic, olive oil, tamari, and finished with sesame seeds and lemon juice.