Blanched chard with olive oil and garlic

Blanched chard with olive oil and garlic

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

This dish is a real treat and so simple, though a good extra virgin olive oil is essential for flavour. You must be careful when cooking with extra virgin oil not to heat it to smoking point – that will ruin the flavour and saturate the fats – so cook it over a low heat.

Ingredients

Quantity Ingredient
300g chard
glug extra virgin olive oil
1 garlic clove

Method

  1. Boil a large pan of salted water. Wash the chard, then drop it into the boiling water in batches for 30 seconds. Pick out with tongs, shake dry and place on a tray. Allow the water to return to the boil between each batch. When all the chard has been blanched, pour off any excess water from the tray. Finely slice the garlic. Heat the olive oil and add the garlic. When the oil begins to bubble around the garlic, add the chard. Turn the chard in the oil and warm through to serve.

Variations

  • Chard with anchovies and chilli: Make 1 quantity blanched chard with olive oil and garlic, but add 4 chopped anchovies and a pinch of chilli flakes at the same time as the garlic. Serves 4 as a side dish; excellent with fish or lamb.

    Chard with chickpeas and tomato: Soak 100 g dried chickpeas overnight, then drain and cover with fresh water. Add 1 bay leaf and ½ onion and boil for about 50 minutes until soft. Drain, remove the bay and onion and mix the chickpeas with 1 quantity blanched chard with olive oil and garlic. Season with a squeeze of lemon juice. Serves 6 as a side dish or as part of a mixed meze.

Storage

  • This dish will keep in a sealed container in the fridge for four days. Reheat the chard in a frying pan.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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