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1 Cut Out The Thick, Tough Center Ribs Of The Chard Leaves. Chop The Ribs Into 1/2 Inch Pieces And Place In A Bowl. Add The Chopped Onions And Mushrooms To The Bowl. Cut The Remaining Chard Leaves Crosswise Into 1-Inch Ribbons, Set Aside. 2 Heat The Olive Oil In A Large, Stick-Free Saut
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