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 ©