I love Swiss Chards (white) as well as Rainbow chards because they are large and leafy like spinach, yet the stalks are colourful and sweet a bit like beetroots.
My favourite way of cooking them is having them sauteed in olive oil with chili or fermented black beans with chili.
Or simply blanch them and they are sweet and delicious.
The Swiss chards were so delicious that I bought then again.
No comments:
Post a Comment