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Veal Sauvignon with Swiss Chard Recipe

Veal Sauvignon with Swiss Chard Recipe

4 servings



1 pound boneless veal cutlets, cut into strips

2 teaspoons olive oil, divided

1 medium onion, thinly sliced

1 teaspoon minced garlic

1 1/2 cups sauvignon blanc or other dry white wine

1 tablespoon tomato paste

3 cups cauliflower florets

1 teaspoon dried marjoram leaves

2 cups torn Swiss chard leaves

Salt and pepper, to taste

8 ounces ziti or other pasta, cooked, warm


Saute veal in 1 teaspoon oil in large saucepan until lightly browned, remove meat, and keep warm. Saute onion in remaining 1 teaspoon oil in saucepan until tender, stir in garlic and cook 1 minute. Add wine, tomato paste, cauliflower, and marjoram and heat to boiling, reduce heat and simmer, covered, until tender, about 5 minutes. Stir in swiss chard and veal, cook 1 to 2 minutes. Season to taste with salt and pepper. Serve over ziti.

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