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Swiss Chard With Anchovies
Swiss Chard With Anchovies
(Bietole Con Le Acciughe)
 
 
Ingredients:

2 and 1/4 lbs (1 kg) Swiss chard
2 tablespoons extra virgin olive oil, plus extra for drizzling
1 garlic clove, chopped
4 salted anchovies
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt and pepper

Directions:

Cut off the head and tails of the salted anchovies.

Press along the backbones with your thumb.

Soak in cold water for 10 minutes and then drain.

Separate the chard leaves from the stalks using kitchen scissors or a sharp knife.

Cut the stalks into 2-inch (5-cm) pieces.

Cook them in lightly salted, boiling water for about 10-15 minutes until tender.

Drain well.

Chop the anchovies.

Heat the olive oil in a frying pan.

Add the garlic and anchovies and cook over a low heat, mashing with a wooden spoon until the anchovies have almost disintegrated.

Add the chard stalks.

Increase the heat to high and cook, stirring frequently, for a few minutes.

Lower the heat to medium.

Season with salt and pepper.

Drizzle with olive oil.

Mix well and cook for another 10 minutes.

Remove the pan from the heat.

Sprinkle with the Parmigiano cheese and serve. Serves 4.

That's it!
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