- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 5 minutes
- Effort: easy
- 500 g Swiss chard
- 3-4 tbsp extra virgin olive oil
- 1 fresh chilli, roughly chopped
- 2 cloves garlic, roughly broken
- 1/2 lemon, juice only
Tips and Suggestions
Swiss chard has soft green leaves and a very hard stalk. Both parts of the plant can be eaten but they need to be cooked separately as the leaves cook more quickly than the stems.
1. Take the Swiss chard and separate the white stalks from the green leaves using a sharp knife. Chop both parts roughly into bite-size pieces, keeping the leaves separate from the stalks. Cook the stalks in plenty of boiling salted water for 5 minutes or until cooked through. Drain.
2. In a large frying pan, heat the olive oil over a moderate heat. Add the chilli and garlic, and season with black pepper.
3. Stir in the leaves, cover the pan and let them wilt for 5 minutes. Stir and cook uncovered for a further 5 minutes to reduce the juices in the pan.
4. Add the stalks and a little more olive oil if necessary. Taste and adjust seasoning and squeeze over a little lemon juice.
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