Oh, what do you do with Swiss chard: blanch it until it’s used up, mix it with baby food, then fry it indefinitely, treat it with flour and cream of kitchen. What remains of this plant known to be rich in folic acid, calcium, potassium, magnesium, iron, manganese and phosphorus and very low in calories? The latter in particular is very practical before summer and for jumping in swimsuits, isn’t it?
Instead of spinach, we like to prepare chard with mashed potatoes and a fried egg, hide them in a pie, the Chinese žlinkrofi, and adore them in a Dalmatian steamer. So, in just 10 minutes, sauté it to become the perfect accompaniment to a grilled fish fillet, which is often on the table during barbecue season. We use the whole plant, including the stems, and enrich it with lemon, wine and parmesan cheese.
- 2 tablespoons olive oil
- 2 tablespoons of butter
- half a small red onion (or 1 onion cube)
- spoonful of minced garlic
- a bunch of chard
- half a cup of dry wine
- teaspoon of lemon salt
- lots of grated parmesan
- salt to taste
1. Cut the chard stems and chop them, then cut the leaves.
2. Place skillet over medium heat and heat oil and butter. Add garlic and onion and sauté until fragrant (pb. 30 seconds).
3. Add the chard stalk and wine and simmer until softened. Add more leaves and cook just long enough to wilt.
4. Drizzle with lemon juice, sprinkle with parmesan, then mix well and salt to taste.
We also recommend: Reading advice: onion cubes, which save time when cooking most dishes
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