A question for the Food52 test kitchen re: "Rainbow Chard with a Maple-Vinegar Drizzle." How did you prevent the vinegar from discoloring the chard?
When I made it, the green chard turned to a dull, rather unattractive brownish green within about 10 - 15 minutes. I used a good quality Jerez vinegar. Thanks so much. ;o)
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