In article >,
"Giusi" > wrote:

> Chard, or bietolle, is a supremely rewarding vegetable if not boiled. Add a
> pinch of crushed red pepper, too. Or when sautéing the garlic and pepper,
> melt two filets of canned anchovy into the oil. Then add the easily washed
> chard, stir and put on a lid to steam with just the water on the leaves. I
> love it, love it.

Chard is actually my #1 favorite green.

We just steam it gently and serve either plain with a bit of salt, or
dressed with some lemon butter.

IMHO it's the absolute king of leafy greens.
--
Peace, Om

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