Mangold with garlic and parmesan (Bietole al Saltate)
6 servings
10 minutes
Bietole al Saltate is a simple yet exquisite dish of Italian cuisine that reflects Italians' love for fresh, seasonal ingredients. Swiss chard, with its delicate nutty flavor, becomes tender and juicy after brief cooking. The taste is complemented by aromatic garlic lightly sautéed in olive oil, while spicy red pepper flakes add a subtle heat. Grated Parmesan finishes the dish with richness and depth of flavor. This light, nutritious, and elegant dish is perfect as a side for meat or fish or as a standalone appetizer. In Italian homes, it is often prepared in spring and summer when Swiss chard is especially fresh. A simple recipe but rich in flavor makes it an excellent choice for those who appreciate refined Italian gastronomy.
1
Wash the chard well and dry it. Chop it into thin strips along with the stems.
- Chard: 1 kg
2
Bring salted water to a boil in a pot and add chopped chard. Cook for 1-2 minutes until the stems are tender. Drain and gently squeeze out excess water.
- Chard: 1 kg
3
In a pot, heat olive oil and add finely chopped garlic. Sauté lightly until fragrant, then add salt, pepper, and red pepper flakes. Add chard and stir for a minute. Remove from heat and cool to room temperature.
- Olive oil: 0.3 glass
- Garlic: 3 cloves
- Salt: to taste
- Freshly ground black pepper: to taste
- Red pepper flakes: 0.5 teaspoon
4
Serve sprinkled with parmesan.
- Grated Parmesan cheese: 2 tablespoons