- 3 ½ lb swiss chards
- 1 clove of garlic
- 1 sprig parsley
- 2 tablespoons white wine vinegar
- ½ cup olive oil
10 minutes preparation + 30 minutes cooking
This recipe useful if you have already used the green leaves and do not want to waste the stalks. Wash under running water and cut into pieces. Place in a pot, cover with water and bring to a boil. After about 15 minutes, drain off some of the eater and add the oil, garlic, minced parsley and salt. Then cover. Cook until all the water has evaporated. Add the vinegar and let it evaporate. The stalks are also excellent fried. First dip them in egg, and then in the wheat flour.