Bietole Ripassate in Padella
Simple, rustic Italian country cooking: fresh Swiss chard blanched and sautéed (ripassata) with golden garlic, extra virgin olive oil, and a touch of peperoncino.
Ingredients
- • 700g fresh Swiss chard (bietole), washed and stems separated from leafy greens
- • 4 tbsp extra virgin olive oil
- • 3 cloves garlic, thinly sliced
- • 1 small dried red chilli, crumbled
- • Flaky sea salt and fresh lemon wedges
Preparation Steps
Bring a large pot of salted water to a boil. Add the chopped chard stems first and cook for 3 minutes, then add the leafy greens and cook for 2 minutes more until tender. Drain thoroughly and squeeze out excess liquid.
Heat extra virgin olive oil in a wide frying pan over medium-low heat. Add sliced garlic and chilli, cooking gently for 2 minutes until garlic is fragrant and pale golden.
Add the blanched chard to the pan. Sauté over medium heat for 5 minutes, tossing so the greens absorb the seasoned garlic oil.
Season with flaky sea salt and serve warm with a squeeze of fresh lemon juice.