TABELIAAUTHENTIC RECIPE
Bietola SaltataSautéed Swiss Chard
A simple Tuscan side dish of Swiss chard, or bietola, sautéed with garlic and chili. Leaves and stalks cook at different rates, so cooking the stalks first is the key to a beautiful result.
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Ingredients (4 servings)
- Swiss chard600 g
- Garlic2 cloves
- Red chili pepper1 piece
- Extra virgin olive oil3 tbsp
- Salt1 pinch
Method
Preparation
Separate the leaves and stalks
- 1 Separate the Swiss chard leaves from the stalks.
- 2 Cut the stalks into 2 cm pieces.
Ready when
Tear large leaves in half.
Release the garlic and chili aromas
- 1 Heat the extra virgin olive oil in a frying pan over medium heat, add thinly sliced garlic and the red chili, and sauté for 30 seconds.
Sautéing
Sauté the stalks and leaves
- 1 Add the stalks first and sauté for 3–4 minutes, as they take longer to cook.
- 2 When the stalks become slightly translucent, add the leaves and sauté for another 3–4 minutes.
- 3 Once the leaves have wilted and reduced in volume, season with salt.
Finishing
Plate and finish
- 1 Transfer to a plate, finish with a little extra virgin olive oil and serve.
About this dish
Bietola, or Swiss chard, is a leafy vegetable eaten around the Mediterranean since ancient times. In Tuscan markets it appears from summer through winter and has long been a familiar household side dish.
Some varieties have white, red or yellow stalks, making this humble vegetable eye-catching in fields and markets. Sautéed chard accompanies meat and bean dishes, but can also become a light meal with bread.
It remains an everyday leafy green in Tuscan home cooking. Though not an exceptional regional showpiece, it clearly demonstrates the enduring everyday practice of bringing seasonal greens to the table.
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