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May 28, 2011


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Your recipe is simple, straight forward, and all the better for it.
Clay and I discovered Shellbourne Falls quite by accident on our way through Mass. to Vermont. What a treasure! I have photos of many butterflies adorning the flowers on the bridge. Can't wait to read about your adventures!


I grew up eating chard the same way! The pizza with the ricotta salata and kale is really good Simona, you have to try it.

You didn't participate in this month's DB challenge. It was really too sweet for my taste.

Simona Carini

Ciao Christine. I am so glad to read you've visited Shelburne Falls. When we were there, I thought you'd like all the flowers. There were even some trilliums :) I will put a few more photos in a post: it's a lovely place and we stayed in a very nice apartment.

Ciao Laura. I will certainly try the pizza with kale. Too much going on this month, including work deadlines and traveling and yes, I noticed the amount of sugar in the recipe.


The place you visited looks beautiful and look forward to your post about it. The salad surely is wonderful. We eat chard here in Greece but I am not sure if we have this variety.


I love swiss chards and I think that "olio e limone" is the perfect way to cook them! Thank you for joining WHB.


I've never found chard leaves cooked your way at all bitter - this sounds like such a good side dish.


I love simple dishes like this. My husband is not really a fan of chard, but a recipe like this might convince him to change his mind. I might have to try it with rainbow chard. I love all the colors.


Un piatto semplice e delizioso, perfetto per questa stagione! Un abbraccio Simona!

Simona Carini

Thanks, Ivy.

My pleasure, Graziana.

Ciao Alicia. I have not either, but just in case, I added the note. I really like this as a side dish, especially when the main course is rich.

Ciao Kalinda. I hope your husband changes his mind about chard: not only is it good, it is also quite versatile and can be used in so many ways.

Ciao Simo! Con il caldo un contorno fresco ci sta proprio bene :)


Hai visto che è andata bene?!! :)

Simona Carini

Ciao Baol. Sono contentissima. Che belle le foto di Piazza Duomo piena di gente! Un abbraccio :)

Jeremy Parzen

bietola is one of the Italian culinary words that fascinates me the most... it's meaning and the terms used to denote Swiss chard are so varied throughout Italy... che buone le erbette emiliane! Have you ever done a recipe for erbazzone?

Simona Carini

Ciao Jeremy. I have actually never had erbazzone, but my mother used to make pizza con la bieta, which is a double-crust pizza (whose dough contains some strutto) with a filling of bieta cooked and dressed with olive oil (no cheese and no other ingredients). I have done a variation of that, but I need to experiment more before I can talk about it. Have fun in Puglia.

Lori Lynn

Hi Simona - I like the water clinging to the leaves method. I do that with rapini too.
Looking forward to reading more about Shelburne Falls.


Wow! This is so interesting for me! Believe or not, I've never eaten nor heard about chard :D Btw, the photo of Shelburne Falls looks so beautiful! I wish I could visit the place, too :) Can't wait to read more about it in your next post :)

Simona Carini

Ciao Lori Lynn. I'll soon share some photos from my visit: stay tuned.

Ciao Catalina. I am glad my post introduced you to a vegetable you are not familiar with. I hope you can find it in some store and try it. I am planning to write about our visit to Shelburne Falls soon.


Lovely and simple recipe, Simona. I never thought I would enjoy chard until I recently tried it with lemon, too. I don't find it bitter, either, even without blanching.

That's a wonderful photo of the Bridge of Flowers. It reminds me a little of the High Line in NYC, but not nearly as charming and colorful.

Simona Carini

Ciao Susan. I am glad you also like the pairing of chard and lemon. The Bridge of Flowers is a small enchanted world: I found it difficult to walk away from it.


Hi Simona, I've done your method here with chard twice now and it's simply grand! I'm always going to make chard this way now. Thanks!

Simona Carini

Ciao Lisa. I am glad you found this method useful: thank you so much for letting me know :)


thanks for your handy help, im in sfo for a while and i was craving some vegies.... so some bietole are great . my mum adds black olives, the bitter ones, cutting away the seed... try it :)

Simona Carini

Ciao Giovannino. Bitter black olives sound like a really nice addition to chard: thank you so much for the suggestion!

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