In the rural reaches of the Basque Country (Spain), silver beet (chard) is known as chuletas de la huerta, which translates as ‘chops from the vegetable garden’. Here’s a recipe from a book by Teresa Barrenechea (in Spiain they grow silver beet for the stems). You will need 10 silver beet stems with the leaves removed and cut into 50-75mm lengths; 1/4 cup flour; 2 eggs, beaten; and 1/2 cup olive oil. In a large saucepan, bring about a litre of lightly salted water to a boil over high heat. Add the stems, and cook it for about 15 minutes, until soft. Drain well, then roll in flour, dip in the egg mixture, and drop in a skillet of oil over medium-high heat. Cook the stems for about a minute, turn and cook them for another minute. Drain on two layers of paper towels, and serve immediately. If you like, you can serve the leaves as an accompaniment. Chop and boil in salted water, drain well, then sauté in 2 tablespoons olive oil with a sliced clove of garlic.
16
Apr