Chard - or Swiss chard - just a storehouse of mineral salts. Contains a lot of iron, potassium, magnesium minerals necessary for maintenance of cardiac activity and blood. I suggest to you, cooks, a simple and delicious side dish, traditionally served in Italy in the cold season.
|Cooking time 30 minutes||Number of servings 4|
Onion peeled, cut into cubes. Wash the chard, dry it, then split into sheets. The white part cut into cubes.
The green part cut into ribbons. The easiest way to do the folding of 5-6 leaves on top of each other and turning roll.
In a frying pan on a medium heat in vegetable oil fry onions until zolotisty. Add the white part of the chard, stew for 5 minutes. Cover and simmer for another 5 minutes in their own juice. If juice is not enough, be SURE to add a spoonful or two of water.
After 10 minutes add the green part of the chard, prisolit, stir and simmer for another 10 minutes. If the liquid boils off, add another spoon of water.
Open the lid and see the effect of spinach - what was a mountain became a modest fragrant bunch. Two sun-dried tomato (2 halves) grind and add to the chard. Mix, flavored with ground black pepper, turn off the heat and allow 5 minutes to infuse.
The side dish is traditionally served with stewed meat - pork or beef, but the vegetable option with boiled or baked potatoes very well. And with barley - even beauty.
I wrote what quantities of products are obtained 4 servings. If it will be another side dish, rice, for example. If nothing more is provided, there are 2 full servings for 2 hungry adults.