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.
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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.
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| Swisschard with potatoes Recipe 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. |
Mmmm! Looks fabulous! Mine isn't that large, but here in Westchester County NY I believe we're a zone cooler than your climate.
ReplyDeleteI found your blog via a comment you left on Divina Cucina by the way--we have a lot in common, as I can tell you miss your homeland of Italy, and even though I was born and raised in the US, my husband and I are moving to Italy at our very first opportunity!
Thank you for commenting. I love the USA but my values and traditions are Italian. Keep in touch.
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