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Rachael Ray


4 1/2 to 5 pounds Swiss chard or rainbow chard (6 to 8 large bundles)
1 stick butter
1/2 cup flour
5 cups whole milk
Freshly ground black pepper
2 bulbs roasted garlic, cloves squeezed from skins and pasted
4 cups freshly shredded Parmigiano-Reggiano



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