Slow-cooked chard

Slow-cooked chard

By
From
How I cook
Serves
6
Photographer
Jason Lowe

I love to serve this side dish with grilled or pan-fried meat or game. Cooked slowly in olive oil, the chard leaves turn inky black, contrasting the creamy stalks beautifully.

Ingredients

Quantity Ingredient
2 bunches swiss chard
sea salt
freshly ground black pepper
3 tablespoons extra virgin olive oil

Method

  1. 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 and put the leaves to one side. Cut the chard stalks into short lengths.
  2. Once the water is boiling, plunge in the stalks and cook for 3 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 1 minute, then drain thoroughly. Chop the leaves when they are cool enough to handle.
  3. Place a clean, dry saucepan on a low heat and add the olive oil. Once the oil is warm, add all of the chard with a good pinch of salt. Put the lid on and cook gently for 30 minutes until very soft, stirring from time to time. Taste for seasoning, adding a little more salt if necessary; a good grinding of pepper is essential. Serve hot.

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