Swiss Chard
Swiss Chard Italianne
Posted by Carole Koch
1 tablespoon butter
1/4 teaspoon grated onion
1/4 teaspoon or more basil
1/4 cup tomato pulp
2 cups steamed Swiss chard
Salt, to taste
In a heat-proof dish, heat the butter. Add the grated onion and basil. Cook a few minutes and then add the tomato pulp and Swiss chard. Season with salt to taste. Heat well and serve.
Serves 2 to 4.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
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