Sunday 21 November 2010
Cooked slowly in olive oil, the chard leaves turn inky black, contrasting with the creamy stalks beautifully.
2 bunches of Swiss chard
Sea salt and freshly ground black pepper
3 tbsp extra-virgin olive oil
Put a large saucepan of well-salted water on to boil. Wash the chard well under cold, running water and shake off the excess, then cut the leaves from the stalks into short lengths.
Once the water is boiling, plunge in the stalks and cook for three minutes. Remove with a slotted spoon and drain in a colander. Now add the leaves to the boiling water (in which the stalks were cooked) and cook for one minute, then drain thoroughly. Chop the leaves when they are cool enough to handle.
Place a clean, dry saucepan on a low heat and add the olive oil. Once the oil is warm, add all the chard and a good pinch of salt. Put on the lid and cook gently for 30 minutes until very soft, stirring from time to time. Taste for seasoning, adding a little salt if necessary; a good grinding of pepper is essential. Serve hot.
Children's bookseller wins The Independent's new author search
Board creates magnetic field to achieve lift
Life & Style blogs
- 1 Salisbury ranked seventh-best city in the world to visit in Lonely Planet’s Best in Travel 2015
- 2 Disney announces new female-led film Moana
- 3 Banksy arrest hoax: Internet duped by fake online report claiming artist's identity has been revealed
- 4 Kentucky gang rape: 15-year-old boy left in critical condition after sexual attack by group at party
- 5 Russell Brand threatened with arrest after filming outside Fox News headquarters
iJobs Food & Drink
£30 - 50k (DOE) + Benefits: Guru Careers: We are seeking a SCRUM Master to joi...
£13,520: Recruitment Genius: As this role can be customer facing at times, the...
£50000 - £60000 per annum: Sauce Recruitment: A successful entertainment, even...
£25000 - £30000 per annum + benefits: Ashdown Group: A fantastic opportunity h...