Grilled chard stems with lemon and anchovy sauce

Grilled chard stems with lemon and anchovy sauce

By
From
Citrus
Serves
4
Photographer
Mowie Kay

Another highly calorific sauce here to make eating a pile of vegetables much less worthy. I could quite happily live on this kind of dish – throw in some bread for mopping at the end and you’ve just about covered all food groups. Add a few capers as well if you like.

Ingredients

Quantity Ingredient
1/2 lemon, juiced
A large bunch fairly mature swiss chard, stripped of leaves and stems cut into 10cm lengths
1 tablespoon olive oil
sea salt
freshly ground black pepper

For the sauce

Quantity Ingredient
100g butter
1 x 50 g tin anchovies in olive oil
1 lemon, Finely grated zest and juice
2 garlic cloves, crushed
1/2 teaspoon dried chilli flakes, optional

Method

  1. Add the lemon juice to a bowl of water. Drop the chard stems into the acidulated water to stop them from going brown.
  2. Heat a griddle pan to a medium heat – you don’t want it as hot as you would for meat. Drain the chard stems, shake off any excess water and rub with the oil. Sprinkle with salt and pepper and place on the griddle. Grill on both sides until softened, with distinctive char lines.
  3. Meanwhile, make the sauce. Put the butter and anchovies, including their oil, in a small saucepan. Set over a low heat and when the butter has melted set to work on the anchovies, mashing them into the butter and oil. Add the lemon zest and juice, garlic and chilli flakes, if using. Taste (as the anchovies are salty) and add seasoning if you think it needs it. Give it a good whisk just to stop any separation in its tracks. Serve the chard with the sauce in a bowl on the side. Use your fingers and dip the chard, or be more decorous and pour the sauce over, to be eaten with a knife and fork.
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