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Excellent! Definitely an amazing way to do any of the quicker-cooking greens. I use the stems, because they taste great and give a lovely color when using red chard or beet greens. The use of cumin in this context has an awesome effect -- a great use of this seed.

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elephantearz October 08, 2011

This was wonderfully delicious! I will definately make this again! I used a combination of Swiss chard and beet greens, using the stems, and used veg. broth. Thank you so much Barb! :)

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Sharon123 August 31, 2005
Bitter Lemon, Honey & Sweet Simmered Greens