Summary

Ingredients

• 3 perennial chard (s)
• 5 cloves garlic
• 1 peperoncini (red chilli pepper)
• olive oil
• salt and pepper
• possibly onion (s)
• possibly parmesan

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Instructions

1. 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.
2. 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.
3. Before serving, add a generous amount of olive oil (if you want, you can stir in fried, coarsely chopped onions).
4. Serve as an accompaniment to meat or with roasted ciabatta or baguette. In some regions of Italy, grated Parmesan is also sprinkled on it.