Ruby chard braise

Serve up a tasty vegetable side-dish with Janet Brinkworth's recipe for chard braised with leeks and wine
By Janet Brinkworth
Ruby chard braise
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

main

  • 50 g butter
  • 6baby leeks
  • 200 ml fresh vegetable stock
  • 150 ml white wine
  • a large handful of ruby chard
  • salt, and freshly ground pepper

Method

1. Heat the butter in a heavy-based lidded frying pan. Add in the leeks and fry gently, stirring, until softened, around 5 minutes.

2. Add in the stock, bring to the boil and cook briskly until reduced by half.

3. Add in the wine and cook briskly for 1-2 minutes.

4. Cover the pan and cook gently for 5 minutes.

5. Add in the ruby chard and cook, stirring often, until it wilts.

6. Season with salt and freshly ground pepper. Serve at once.

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