in Italy

Peti's chard

updated

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Ingredients for 4 servings:

  • 2 bunches of chard
  • 4 tomatoes, peeled
  • 3 garlic cloves, peeled and halved
  • 100 ml olive oil
  • 100 g Parmesan, grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut off the chard’s stem, including some of the stem (about 2 cm), wash the chard, and cut into strips about 1 cm wide. Blanch in salted water for 5 minutes, then drain. Heat olive oil in a large pot and brown the garlic until golden brown, then remove. Quarter the peeled tomatoes, add them to the hot oil, and fry briefly, crushing them slightly. Add the chard and Parmesan cheese, mix everything thoroughly, and season with salt and pepper. Can be eaten as a main course with white bread, as a side dish to grilled meat, or cold as a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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