Bietole al Pomodoro with Garlic and Parmesan

Ingredients

• 1 bunch Swiss chard, stems removed and leaves chopped (about 8 cups/200g) 1 bunch Swiss chard, stems removed and leaves chopped (about 8 cups/200g)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Parmesan cheese, for garnish Grated Parmesan cheese, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 4g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add minced garlic and sauté until fragrant, about 1 minute.
3. 3.
   Add the chopped Swiss chard leaves and cook until wilted, about 5 minutes.
4. 4.
   Pour in the diced tomatoes and sprinkle with dried oregano. Season with salt and pepper to taste.
5. 5.
   Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Bietole al Pomodoro hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Swiss chard — Make sure to thoroughly wash the Swiss chard leaves before chopping them. Remove any tough stems and use only the tender leaves for this recipe.
• Garlic — Mince the garlic finely to ensure it evenly distributes its flavor throughout the dish.
• Parmesan cheese — Use freshly grated Parmesan cheese for the best flavor. Adjust the amount according to your preference.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the dish.
• Serve the Bietole al Pomodoro as a side dish alongside grilled chicken or fish for a complete meal.
• If Swiss chard is not available, you can substitute it with spinach or kale.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.
• This dish tastes even better the next day, so consider making it ahead of time for a quick and delicious meal.

Serving advice

Serve the Bietole al Pomodoro as a side dish or as a main course with crusty bread to soak up the flavorful tomato sauce. It pairs well with a simple green salad dressed with lemon vinaigrette.

Presentation advice

Garnish the Bietole al Pomodoro with a sprinkle of freshly chopped parsley and a drizzle of extra virgin olive oil for an elegant touch. Serve it in a shallow bowl to showcase the vibrant colors of the Swiss chard and tomato sauce.