lunedì 13 luglio 2015


Side-dish - Vegetarian & vegan - Lactose and Gluten free

I grow rainbow Swiss chards in our backyard and they grow quite well. They are perfect this way, super quick and easy. Oh, by the way, this is the REAL Italian dressing: Extra virgin olive oil, sea salt, vinegar or lemon juice, ground pepper if you like it.

2 bunches Swiss chards
1/2 cup Italian extra virgin olive oil
1/4 cup Italian wine vinegar
1 tsp Italian sea salt

Separate chards' stems from leaves and thoroughly wash them.

Cut stems in pieces and leaves in strips. Start cooking stems in a little salted water and cook them until almost tender, then add leaves' strips and finish cooking (they'll cook super fast).

Drain your chards and let them cool down to room temperature.

In the meantime, prepare the REAL Italian dressing.

In a little bowl whisk together salt and vinegar, until salt dissolves, then add oil in a thin stream, whisking. This way the dressing will increase its volume. Pour on top of the chards, stir to combine evenly and let rest for 5-10 minutes, so all the flavors will distribute nicely.

Serves 4

- You can reserve the water for future use, like in soups.
- You can use either red or white wine vinegar. You can also use balsamic vinegar.
- For an extra kick, you can use a fruity balsamic (fig, honey, pear or apple) or even a thick balsamic glaze.
- Given the little number of ingredients, it's imperative that you use only high quality ones!!!
- This recipe is lactose and gluten free, vegetarian and vegan.

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