Bietole con Rafano

Ingredients for Swiss Chard with Horseradish

• 1.4kg green Swiss chard (2 to 3 bunches

• see Cooks' notes)

• 3 cucchiai di olio d'oliva

• 1 medium onion, halved lengthwise and thinly sliced

• 3 cucchiai d'acqua

• 1/2 cucchiaini di sale

• 1 1/2 tablespoons bottled white horseradish (not drained), or to taste

How to make Swiss Chard with Horseradish

Cut out stems and centre ribs from chard, discarding any tough parts (see Cooks' notes), then chop. Wash leaves well, then cut in half crosswise (leave whole if on the smaller side).

Heat oil in a wide heavy pot (5- to 7-quart capacity) over medium heat until shimmering, then cook onion, stirring occasionally, until it begins to soften, about 5 minutes. Add chard stems and ribs, the water, and 1/2 teaspoons salt, and cook, covered, until just tender, 8 to 10 minutes.

Increase heat to medium-high. Add leaves in handfuls, turning with tongs and adding more as previous batches wilt, until all leaves have been added to pot. Cover with lid, then reduce heat to medium and cook, stirring once or twice, until just tender (do not overcook), 2 to 3 minutes. Remove from heat and stir in horseradish.

Avvertenza

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