In German chard is called Mangold. I did not know that in English it’s Swiss chard.

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

WHB#75: 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
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. .

More recipes and entries in English.