Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Friday, July 23, 2010


I don't know what my husband puts on the swisschard, but it resembles spinach on steroids. Perhaps it's the amount of manure he puts on.

I personally love this attractive vegetable braised or sauteed with garlic.  The leaves and
 meaty white or ruby stems and ribs, provide a meaty texture and a flavor that is herbaceous but not bitter.

Swisschard with potatoes


1 bunch swisschard
2 potatoes
1/2 cup olive oil
2 cloves garlic chopped
1 red dry chili (optional) or 1/2 teaspoon red pepper flakes
salt and pepper to taste

Take a small bunch of swisschard and two cubed potatoes and cook until tender.  Once cooked, drain.
In the meantime, take 1/2 cup of olive oil and saute' 2 cloves of garlic until golden, add salt and pepper to taste and red pepper flakes and immediately pour over cooked swisschard.  Mix well and serve.

Simple and yummy.