In associate Italian food market recently I asked for spinach and was told the season was over however why didn’t I attempt ‘this’ inform to very little bunches of inexperienced leaves – ‘it’s similar’ i used to be assured.
On returning home and consulting my lexicon I discovered that ‘this’ was chard – I hadn’t recognised it as I’m wont to the gloriously vibrant red and golden rainbow kind.
I thought this was excellent – a bit nutty, earthier than spinach, and it absolutely was super-quick to cook, nearly instant!In spite of its name, however, Swiss chard doesn'treturn from Suisse, however from Sicily (which explains maybe why I notice the white-stemmed kind everywhere Sardinia). It’s delineate, in English a minimum of (in Italian its name is ‘bietole’), as ‘Swiss’ as a result of it absolutely was the plant scientist Karl Koch WHO initial distinguished between chard and goosefoot. simply to any confuse matters, Koch was of course German instead of Swiss…
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