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Chard or Roman Cabbage

4 servings

Ingredients

• chard (as needed)
• salted water (a little)

Instructions

1. Among the multicolored varieties, the one with whitish-green leaves is best.
2. Cook young, tender leaves like spinach.
3. If they have grown stronger, strip the greens from the ribs, peel the ribs thinly, cut into finger-length pieces, blanch in salted boiling water, and steam like cauliflower or serve with a thick asparagus sauce.
4. Blanch the stripped greens, chop, and prepare like spinach; you can also arrange it together with the prepared leaf ribs by placing the chopped greens in the center of the dish and encircling it with the ribs.

Modernized from a treasured 19th-century German cookbook.