By: Text: Jason Horn
This Greek classic is so good, it got turbofan over a longtime food phobia. "I am not a fan of cooked spinach, Swiss chard, or anything of a similar texture (childhood trauma)...so, when we received Swiss chard in our organic co-op, I was really bummed. But, this recipe was AMAZING! It was so good! My husband also thought it was really good. Will most definitely make it again."