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.


  1. Mmmm! Looks fabulous! Mine isn't that large, but here in Westchester County NY I believe we're a zone cooler than your climate.
    I 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!

  2. Thank you for commenting. I love the USA but my values and traditions are Italian. Keep in touch.