Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Sauteed Chard Stems (Coste Di Biete Saltate)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450 g/1 lb chard steams salt 4 tablespoons olive oil
2 cloves garlic, finely chopped 2 tablespoons chopped parsley freshly ground black pepper
fresh lemon juice (optional)



1 Wash the stems, cut off any discoloured ends and carefully pull off the strings, as you would celery, so that the stem itself is not pulled away. Slice the wider stems in half lengthwise and cut them all into 7.5 cm/3in lengths. Bring a large stainless stell or enamelled saucepan of water to the boil, add salt to taste and put in the stems. Boil for 8-10 minutes, until just tender, stirring occasionally to keep the stems submerged, otherwise they will discolour. Drain in a colander and run cold water over them to arrest the cooking.
2 Just before serving, heat the olive oil in a large frying pan over a medium heat. Stir in the garlic and cook until just beginning to brown. Add the stems and parsley and heat through, stirring often. Season with pepper to taste and add a good squeeze of lemon juice if desired.

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