Stir in the walnuts and remove from heat. If you love a kale salad, you will love this Swiss chard salad. Season to taste, adding more salt/pepper, if desired. A pinch of crushed red pepper flakes offers a welcomed kick, too. Add in the leaves and cook an additional 5 minutes until leaves are just wilted. Add in the contents of the ancient grain medley to the swiss chard pan and stir to combine. When dressed with a light, lemony dressing and tossed with garlicky bread crumbs and parmesan, Swiss chard’s leaves become soft and buttery. Add the swiss chard stems and cook until soft, about 5 minutes. This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!

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