Swiss chard tastes a bit like spinach. You can eat both the stalk and the leaves. For this week WHB#75, hosted by Kate from Thyme for cooking, I prepared only the stalks. The recipe is from my new book, and it’s excellent. I love the Italian „cucina“. It offers a lot of simple but very tasty recipes.
Swiss chard stalks with garlic and parsley
~200 g Swiss chard stalks, cuted into 4cm long pieces
3 tb olive oil
1-2 cloves of garlic, chopped
2 tb parsley, chopped
salt
fresh grounded black pepper
Bring to boil water (3 liters). Add Swiss chard stalks reduce heat and let simmer for 30 minutes or until tender; drain and set aside.
Sweat garlic in olive oil for a few minutes over medium-low heat, until garlic is light brown (do not sweat to long, if garlic turns to brown it gets bitter). Add Swiss chard stalks, parsley, salt and pepper. Raise heat to moderately high, stirring and cook for 5 minutes. Serve immediately. .
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Ho the „cardons“ it’s really delicious!
Your picture is great
Looks lovely and sounds simple! Swiss Chard was a favorite in Andorra and the corner of Spain we bordered. And I love the plate of ham in the background. What a perfect lunch!
This looks lovely. I have never eaten Swiss chard. From the looks of your recipe, I need to step away from my ol‘ spinach standby and try this!
Your picture is great! I love the table scape.
add a little bit lemon juice to the cooking water. This will help to keep the stalks white and nice…
REPLY:
Thank you for the tipp, I will try it.
Use to make them myself like this, and vainly flattered myself inventing it. But that´s no problem. They taste delicious, I can assure!! :)
I love to grow chard in my garden. Great idea to use the stalks as a separate dish like this. It does look like a great lunch.