Swiss Chard is expensive, compared to other greens, but pan-roasted with a little extra virgin olive oil, crumbled Chinese hot pepper, and garlic slivers, finished off with a tad of unsweetened butter, it is a treat worth the price! After I turned off the heat, I covered the nonstick pan and allowed the vegetable to rest and re-moisten. It is great as part of a grilled-vegetable lunch platter.
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