We gently steam it and serve with a sprinkling of parmigiano reggiano ( the real parmesan cheese, wonderful stuff, once you've had this nothing else will ever do) and fresh grated black pepper and a sprinkle of maldon sea salt. Yum!
¦¬)
Friday, November 7, 2008
More chard than you can shake a stick at
Look at this lovely colander of chard, also known as rainbow beet, the pretty cousin to good old silver beet.
We gently steam it and serve with a sprinkling of parmigiano reggiano ( the real parmesan cheese, wonderful stuff, once you've had this nothing else will ever do) and fresh grated black pepper and a sprinkle of maldon sea salt. Yum!
¦¬)
We gently steam it and serve with a sprinkling of parmigiano reggiano ( the real parmesan cheese, wonderful stuff, once you've had this nothing else will ever do) and fresh grated black pepper and a sprinkle of maldon sea salt. Yum!
¦¬)
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