Let's start from the beginning! There's a big leaf, which is a weird love child of the spinach and the sorrel. The taste of the raw swiss chord sour like the sorrel, after steaming, completely different it's taste, like the spinach sweet and earthy flavour. But it grew much larger than it's both "parents"! That's why it's very well suited for dishes where the softness and slightly sour flavor required. But what if, when we changing a well-known recipe, and replacing some ingredients with swiss chard?
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