SWISS CHARD WITH OIL AND LEMON BIETOLA OLIO E LIMONE

Ingredients: A bunch of Swiss chard Fine sea salt Extra-virgin olive oil of good quality Freshly squeezed juice of Meyer lemon, or of regular lemon (in which case, use less)

Method: Since I cook leaves and stalks together, for this dish I choose chard with a thinner, more tender stalk. If the chard has very long stalks, I cut them so that they are just a few inches long, and use the remaining in another recipe. Chard is also often sold with stems cut fairly short. Carefully wash the chard and place in a deep skillet with some water still clinging to the leaves. Cover and cook on medium-high heat for 2 minutes, then turn down to medium and cook for another 12 minutes. Check a couple of times to make sure the pan is not dry. If so, add some water. (Alternatively, plunge chard into boiling water, cook until tender and drain.) Place chard on a serving plate, sprinkle a bit of salt, and let cool to room temperature. Cut leaves into 2-inch / 5 cm wide ribbons and stems into 1-inch / 2.5 cm long pieces. Place olive oil and lemon juice in a small jar, put the lid on and shake. Distribute some of the vinaigrette on the chard and toss lightly. Serve with the remaining vinaigrette on the side.

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