Creamed swiss chard

Creamed swiss chard

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
6 swiss chard
1 lemon, juiced, mixed with 500 ml water
250ml pure cream
garlic
1 bay leaf
thyme
rosemary
salt
freshly ground pepper

Method

  1. To prepare the creamed Swiss chard, peel the stringy outer layer from the stalks, cut into long batons and put them into acidulated water to prevent discolouration.
  2. Heat the cream, garlic and herbs in a heavy-based saucepan. Bring to a gentle simmer and season with salt and pepper.
  3. Drain the chard and pat thoroughly dry. Add to the hot cream and cook for 12–15 minutes until tender. Keep warm.
Tags:
restaurant
Becasse
Justin
North
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again