About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Swiss Chard Stalks Gratinéed with Parmesan Cheese | Main | Tegliata di Biete - Swiss Chard Torte with Raisins and Pine Nuts »

Sautéed Swiss Chard Stalks with Olive Oil, Garlic and Parsley

When I was planning my vegetable garden last spring, I looked over all the recipes for which I would be responsible and planted as many ingredients as possible - both vegetables and herbs. Of course, many were familiar plantings - tomatoes, chili peppers, eggplants, green beans, zucchini, onions. But a couple were new to me - radicchio and Swiss chard. They both proved very easy to grow. Below, some of my Swiss chard, early in the growing season. Swiss chard is a great producer and, unlike some vegetables, it retains its culinary virtues over a long period. We used the Swiss chard over 3 months.


This is a very simple recipe to follow and includes stalks of Swiss chard, garlic, parsley, olive oil, salt & pepper. The longest part of the preparation is soaking the stalks in cold water before combining with the hot oil and garlic in a sauté pan. The end result is well worth the modest effort. I will be sure to continue planting Swiss chard in my garden.


What I liked about this recipe:

Hey, something else to plant in my garden that I can use over a long growing season is a winner with me.

What I didn't like about this recipe:

No problems.

Would I make it again?

Of course I will.

Comments (2)

Beautiful Doug! So glad chard grows well for you. I think chard is pretty enough to be planted among ornamentals as well. Have or will you try planting ruby chard this year?

Keep the garden photos coming, you inspire me!

Marcella Hazan:

It's a lucky man who can dine on Swiss chard stalks freshly gathered from his garden. Oh what flavor can be hidden in plain-looking green leaves.

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This page contains a single entry from the blog posted on January 26, 2011 6:00 AM.

The previous post in this blog was Swiss Chard Stalks Gratinéed with Parmesan Cheese.

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