Savory Chard & Prosciutto Tart
Eating your greens, never tasted so good: Savory Chard & Prosciutto Tart
Nutrient rich swiss chard goes by many names (bietola in Italian), found in many colors and is a cousin of kale. Chard is a hearty green with a nice bitter bite, holding up better than spinach when cooking. Its fibrous leaves wilt nicely into soups, perfect simply sauteed with garlic & olive oil or elevated to more than just a leafy green when mixed with prosciutto and packed into a savory pie shell!
Garden Tip: Chard is a regenerating plant meaning you can cut it to eat & it will reproduce more leafy greens.