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 ©

3 comments:

  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!

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  2. Back after ages, this looks yum!

    XXX
    Johanna

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