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Ingredients
  • 6 ounces Swiss chard stalks (from about 1 pound of Swiss chard)
  • 1 cup pepitas
  • ½ teaspoon fennel seeds, lightly crushed
  • 3 to 4 medium garlic cloves
  • ¾ cup packed parsley leaves
  • ½ cup extra-virgin olive oil
  • 1-½ teaspoons ground cumin
  • 1 tablespoon lemon juice, or to taste
  • zest of ½ lemon, grated on a Microplane
  • 3 to 4 ounces Pecorino Romano (optional)
  • salt and freshly ground black pepper, to taste
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