Baked Swiss chard ribs with garlic and parsley (Pencas de acelgas al horno con ajo y perejil) from 1080 Recipes (page 257) by Simone Ortega and Inés Ortega

  • garlic
  • parsley
  • Swiss chard
  • breadcrumbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on April 23, 2013

    I made this to use up some leftover Swiss chard stems left over from another tapas recipe. I didn't have 5 1/2 lbs. stems, so adjusted accordingly. I was pleasantly surprised--what a great way to use something that might go into the trash. It's also an easy recipe, to boot!

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