My neighbour is a brilliant gardener, which is lucky for me as she often gives me gifts of vegetables. At this time of year she brings round bags of chard. I love chard but the mainstream supermarkets rarely sell it. One place that does is veg box firm Riverford in Devon. I tried this recipe of theirs yesterday and it was delicious - fresh and zingy.
Chard with Garlic and Lemon
Serves 2
Chard is best when the stalks and leaves are cooked separately. Always add the lemon just before serving as it will discolour the greens after prolonged contact. No lemon? A splash of good quality wine vinegar will work well.
Ingredients
1 head of chard
2 garlic cloves, finely chopped
1 lemon
Method
Step 1
Remove and discard the chard root. Strip the leaves from the stalks, washing both parts of the veg. Chop the stalk into small ½ cm dice. Roughly slice the leaves.
Step 2
Heat 2 tablespoons of olive oil in a pan and gently fry the stalks for 8 minutes, until they have begun to soften. Add the garlic and fry gently for 1 minute before adding the leaves to the pan. Cook on a medium heat until wilted and tender; about 5 minutes, then season with salt and pepper.
Step 3
Finish with a good squeeze of lemon juice to taste.
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