You are currently looking at my lunch! Bieta ripassata in padella

I love Swiss chard (aka erbette, bietole, bieta) that are "ripassate" (fried) in a pan with extra virgin olive oil, garlic and peperoncino. As it is difficult to buy this vegetable in Finland, I grow it myself.

I love swiss chard so much that I have posted about it at least twice! For recipe, see my old blog post here below.

https://blog.enogastronomist.com/2012/07/boiled-and-fried-swiss-chard-bieta.html



By the way, you can do the same with any green leafy vegetable (e.g. kale, spinach, young dandelion leaves). Here I have some kale ripassata in padella! I guarantee that this makes the kale taste better!  



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