Swiss chard is grown in my garden. I was not very familiar with chard but we really liked this recipe. I saw a recipe for it without potatoes but I added my own twist to it.

Based on my Calabrian Grandfather's recipe.He ate this often.

Vegeterians where areee youu?! 😍try this juicy and delicious recipe 😋

very simple, great way to get the good out of greens

I once saw Swiss chard used in a TV cooking show overseas a long time ago.I happened to find it at a supermarket in Tokyo and bought it on impulse, although I'd never eaten it. It said on the package that it wasn't bitter and was good for salad, but the first time I bought it, the stems were a bit thick, so I ended up blanching it and coating it with sesame sauce. I really liked the texture and I've been making it this way ever since.Sesame seeds are best freshly toasted, so either re-toast or microwave them before using.This recipe uses enzyme juice instead of sugar. I recommend kumquat or plum enzyme juice.Enzyme juice from wild plants or grains are not suitable for cooking. Recipe by caterina

I found some cornmeal that I had forgotten about and never opened, so I cooked it with the Swiss chard that I harvested. I love to eat it this way.I like soft and creamy polenta, so this will turn out soft. Adjust the recipe to your desired consistency. You can try variations of this recipe with spinach, shimeji mushrooms, or whatever vegetables you have on hand. I recommend adding nuts or seeds, too. Recipe by KT121

An incredibly tasty vegan recipe. Perfect for those with food sensitivities.

I believe these two go VERY well tohgether! 😄

Can also be made with salmon or trout, from can or fresh and priorly cooked