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 (4 July 2012).

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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