Pasta sauce: swiss chard and two cheeses
By PestoPistou
In the city of Nice, swiss chard has long been a kitchen staple and its beautiful, green, sometimes pink-stemmed leaves are known in France as blettes. Both here and over the border in Liguria, greens of all descriptions are used extensively in tarts, soups, tians and for colouring Explore this Post
Via:: Pesto and Pistou
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