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This chard galette recipe is not only a great source of nutrients, but a great way to use up whatever greens and veggies you have on hand (here, potatoes are mixed with the chard, but it could just as easily be kale and roasted beets). It ends up somewhere in between a veggie pizza and a veggie pot pie, and is a totally delicious dinner. From the “Leaf: Lettuce, Greens, Herbs, Weeds” cookbook, this particular leafy meal comes together quickly and only requires a cookie sheet and a healthy appetite. The easy rosemary oil drizzled on top will enliven lots of other dishes too, from meat and fish to simply roasted veggie sides.
Recipe excerpted with permission from Leaf by Catherine Phipps, published by Quadrille October 2019, RRP. Photograph courtesy of Mowie Kay.
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