Ingredients (2 people)
- Alentejo bread
- Swiss chard
- Sun-dried tomatoes
- Garlic
- Parmesan
- Esporão Extra Virgin Olive Oil, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
Heat the olive oil in a frying pan, add 1 clove of crushed garlic. Then add the Swiss chard stem, finely chopped, and let cook until aromas can be felt. Add the sun-dried tomatoes, chopped. Next, place the Swiss chard, coarsely chopped, in boiling water for 3/4 minutes. Remove and place in a bowl of ice-cold water for the temperature shock to keep the leaves green. Strain and add to the frying pan with the garlic and stems, sauté and season with salt and freshly ground black pepper.
Toast 2 thick slices of Alentejo bread and, while hot, rub with a clove of garlic, halved – which should dissolve like butter. Top the toast with the Swiss chard, sun-dried tomato and parmesan shavings.
Enjoy!
