Bietole al pomodoro

Chard with tomatoes

Preparation info
  • Makes


    • Difficulty


Appears in
Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

  • About


  • pounds (800 g) chard
  • 9 ounces (250


Discard the toughest ribs and rinse the chard. Put in a pot, cover, and cook in just the rinsing water clinging to the leaves until wilted. Drain the chard, squeeze well, and chop, not too finely. Peel the tomatoes and cut them into small pieces.

Drain the anchovy fillets. Crush the garlic cloves and put them in a pan with the oil and the anchovy fillets. Sauté over medium heat for abou