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Wednesday, May 14, 2014

Blette / Swiss Chard, Filipino-Style


My next-door neighbor, LU, came to see me this morning and gave me a bag of Blettes, or Swiss Chard in English. These came straight from her garden and she already had a bag-full for herself. I had no idea what Blettes were, but I happily accepted her gift. I never refuse anyway. LOL. I decided I would make this for lunch, before my husband went to work, so he could also discover the flavors of Blettes.



At first glance, I thought how closely the Blettes resembled to the Pechay and Bokchoy. I looked and asked online for a recipe for lunch and while I found really great ideas I was always missing an ingredient or two. So I did what I do best; I went back to my Asian roots. Since it resembled so much to Pechay and Bokchoy, I decided to make MR's favorite Ginisang Pechay recipe, but replaced the Pechay with Blette. Turns out, Blette are sour, but we thought it was really good. Someday, I'm gonna have to try it the French way though, to see if we like it as much.



In a deep pan, heat some oil. Sautee minced garlic, white onion, and tomatoes together. When tomatoes soften, add ground beef and let it brown. Add a tablespoon of fish sauce and stir together.



Slice the blette / swiss chard thinly and add to the pan. Stir together.



Add 1/2 cup of water and 2 tablespoons of soy sauce. Season with black pepper. And salt, if needed.



Cover and let it simmer slowly until the vegetables cook through. Serve hot and enjoy!



Lunch is served: Blette / Swiss Chard, Filipino-Style and White Rice

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