Italian food blog: Bietolone di campo
4 cloves of garlic
good quality olive oil
one thinly sliced carrot
clean the chard in cold water and boil them in salted water for about 25 minutes, drain and reserve. Meanwhile sauté four whole cloves of garlic in olive oil, when the garlic turns golden golden brown remove them from the oil and sauté boiled beets in the flavoured oil for 5 minutes.
lightly flour the sliced carrot and deep fry in very hot vegetable oil until they crisp up. drain on kitchen roll.
Serve the flavoured chrad covered with fried thinly sliced carrot