Coste

Similar in flavour to spinach, chard is called erbette in Emilia-Romagna - the name used to refer to parsley in Rome. Chard leaves are the basis of an Emilian flan called erbazzone, which is basically an omelette made with Swiss chard leaves gently cooked and then puréed, before being mixed with breadcrumbs, a little flour, a couple of beaten eggs, a handful of grated Parmesan, salt, pepper and some nutmeg, then fried in lard or butter as you would an omelette.