Serves: 2-4 - Time:
I grew chard when I lived in France- a lot of it. It was always a challenge to find new and exciting ways to cook with the prolific vegetable. I’m not complaining by the way, chard -in all its forms- is one of my favourite vegetables. This is a very versatile way of cooking it. I have piled it on some toasted ciabatta but you could stir it into pasta, or toss with some cannellini beans.
- 400g rainbow chard, washed and trimmed
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- ½ red chilli, deseeded and finely chopped
- ½ garlic clove, peeled and crushed
- Zest and juice of ½ lemon
- Toasted ciabatta
- Steam the chard over boiling water for 8-10 minutes –or longer if the stalks are thick. Cool and pat dry, trying to mop up most of the excess moisture.
- Place the chard on a chopping board and roughly chop. Tip into a mixing bowl and stir in the oil, chilli, garlic and lemon. Taste and season with salt and ground black pepper.
- Pile onto toasted ciabatta and drizzle with a little more olive oil.