I love Swiss chard (aka erbette, bietole, bieta) that are "ripassate" (fried) in a pan with olive oil, garlic and peperoncino. As it is difficult to buy this vegetable in Finland, I grew it myself.
Get a potful of Swiss chard. Wash, boil in salted water and then drain into a colander.
Pour some extra virgin olive oil into pan, add a couple of halved garlic gloves and peperoncino.
As garlic becomes translucent add chard and fry for few minutes. Remove garlic and sprikle over salt.
Serve hot as is or with some bread.
Copyright © The Enogastronomist — Learning begets hunger.©
Get a potful of Swiss chard. Wash, boil in salted water and then drain into a colander.
Serve hot as is or with some bread.
Copyright © The Enogastronomist — Learning begets hunger.©