Meanwhile, thoroughly clean Swiss chard by rinsing out.
Cut off stalks and set aside.
Once the water has started boiling, throw in the stalks. Boil for 3-5 minutes until tender.
Add the green leaves of the Swiss chard and continue to boil for approximately 2 minutes.
Over medium heat, drizzle olive oil in a large skillet.
Sauté minced garlic and crushed red pepper for 1 to 2 minutes.
Add the drained Swiss chard and quickly cover your pot.
Sauté for 3-5 minutes or until tender and heated through. If necessary add a few tablespoons of water.
Season with salt.
Place on serving dish and drizzle with olive oil and shavings of Parmesan cheese.
I prefer my "bietola" chopped. While it is being sauteed, I use a scissor to cut it in bite-sized pieces.1 serving = ½ cupPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.