Eating your Greens: Acelgas


On every fruit and vegetable stall at any of the street markets in the area, you will find acelgas (chard) being sold in big bunches – usually for one euro or less.

Whilst it´s not a vegetable to eat raw, acelgas is easy to cook and packed with nutritional goodness as it is an excellent source of fibre, vitamins A, C and K, iron, potassium, magnesium and manganese.

Wash the leaves and fold each in half to help you when you cut away the stem and centre ribs.  Chop the stems and sauté in butter for about 5 minutes until they begin to soften. Stir in the chopped green leaves until they begin to wilt – which only takes a couple of minutes.  Just before serving, mix in a little freshly-squeezed lemon juice, a tablespoon of grated Parmesan cheese and season to taste.

Que aproveche!

Whilst you´re here, why not have a look at:

Churros served with thick hot chocolate

Fresh Figs Stuffed with Goat´s Cheese and wrapped in Smoked Bacon

A Slice of Life: A Trip to the Post Office

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3 thoughts on “Eating your Greens: Acelgas

  1. Pingback: Competa´s Noche del vino: Night of wine « East of Málaga

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