Albertos Swiss Chard
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 perennial chard (s)
- 5 cloves garlic
- 1 peperoncini (red chilli pepper)
- olive oil
- salt and pepper
- possibly onion (s)
- possibly parmesan
Print Recipe
Pin Recipe Instructions
- Cut off the lower part of the perennials. Wash the chard thoroughly, cut off the white stalk at the base of the green leaves and cut into pieces about 1 cm wide. Also cut the leaves very roughly. First cook the white pieces of stalk in boiling salted water for about 3 minutes, then add the green leaves and cook for another 3 minutes. Drain and rinse very cold. Pat dry with kitchen paper.
- Heat olive oil, finely sliced garlic and peperoncino in a pan and then fry the chard vigorously for 3 minutes, season well with salt and pepper. Take off the stove and let it get lukewarm.
- Before serving, add a generous amount of olive oil (if you want, you can stir in fried, coarsely chopped onions).
- Serve as an accompaniment to meat or with roasted ciabatta or baguette. In some regions of Italy, grated Parmesan is also sprinkled on it.
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