Thursday, March 29, 2012

Swiss Chard bruschetta

My Swiss chard/silverbeet is not big enough to be picked, but I was working in the veggie garden and I broke one entire little plant by mistake. Well, I cut it right back, and maybe it will grow again. I sauté the leaves with olive oil, some onion weed (again) and a few black olives. A pinch of salt and pepper and some grilled bread for bruschetta, and lunch for two was ready, maybe unplanned, but ready!

Photos and Recipes by Alessandra Zecchini ©


  1. Adore swiss chard. Always had it in the garden as a kid, and now it seems like it's popularity is rising. And love the idea of putting it on bread!

  2. Back after ages, this looks yum!