Venetian-style swiss chard stalks

Wash the stalks under running water and cut them into pieces. Place them in a pot, cover with water, and bring to a boil. After about fifteen minutes, drain most of the water, add the oil, minced garlic and parsley, and salt, then cover the pot with a lid.

Towards the end of the cooking time, remove the lid to allow all the water to evaporate, add the vinegar, and let it cook off. Remove from the heat and serve.

This recipe is perfect if you have used the green leaves of the Swiss chard and do not want to waste the stalks. You can also try them fried—dipped first in egg and then in flour—or baked in the oven with béchamel sauce.