Tuesday, April 17, 2007

Chard on toast

Take a bunch of chard or silverbeet.

Cut the leaves from the stems. Wash both stems and leaves very well.

Finely chop 1 onion, the stems and 3 cloves of garlic.

Fry the onion in a few tablespoons of olive oil until soft. Add the stems and the garlic. Cook for another 5 minutes.

Tightly roll the leaves together and finely slice.

Add them to the pan, cover and when the leaves wilt, add a little more oil.

Pour over 2 tablespoons of balsamic vinegar and toss well.



Toast a slice of Good Bread.

Butter it.



Top with chard.

An iron-rich lunch. And fast.

3 comments:

Steve said...

That's fantastic!

Anne Webb said...

Always looking for chard recipes (you know how prolifically it grows) and this looks absolutely delicious!

Lucy said...

Hi Anne! It does grow prolifically, doesn't it? I can't ever seem to get enough of the stuff. Thanks - glad you like the look of it!