lunedì 23 aprile 2012


Side dish - vegetarian - gluten, cholesterol and lactose free (see notes at the bottom)

4 bunch of swiss chards (with thin stems)
2 cups Italian peeled San Marzano, chopped with their juice
4 scallions, thinly sliced
2 garlic cloves, finely minced (optional)
2 tbsp chopped basil
4 tbsp Parmigiano, grated
Hot pepper flakes
5 tbsp Extra virgin olive oil

Roughly chop the Swiss chards then boil them for 2 minutes in salted water; drain.

 In a non-stick skillet warm 1 tbsp of olive oil and sautee onion and garlic until onion becomes translucent, then add tomatoes and cook for about 10-15 minutes on medium-low heat. Season with salt and add basil.

Add Swiss chards, stir and cook for 5-10 more minutes, depending on your deisred doneness.

Serve in individual dishes, drizzled with olive oil and sprinkled with Parmigiano.

Serves 4 as side dish and 2 as soup.

- You can add anchovy pieces, if you like them.

- If you don't use Parmigiano, this is goin to be lactose, cholesterol and gluten free (and also vegetarian!).

- If you like them, you can add Italian black dried olives to it, whole or chopped.

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