I’m a little late getting a recipe out this week but here it is anyway.
The original recipe can be found right here.
I feel that chard is a forgotten staple its hardy and grows right through the winter and some varieties have such variation in colour that they look attractive on the plot.
1 1⁄2 tablespoons butter
1 1⁄2 tablespoons olive oil
2 garlic cloves, minced (I used 1 clove of elephant garlic sliced)
1 pinch dry crushed red pepper (I used black pepper)
2 bunches Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces (I used chard or perpetual spinach and just roughly chopped)
1⁄2 lemon, juice of
- Gently melt the butter in a pan with the oil.
- Add the garlic and pepper and gently cook until fragrant.
- Add the chard stir and cook for minute then add a lid and cook for 8 minutes.
- Take off the heat and add the lemon juice, stir and serve.
This is a quick easy recipe that tastes great. It makes a good accompaniment to many meals and i see it going well with a fish dish.
So let me know what you think or what you would do with chard.