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Recipe: Buttered Swiss Chard

September 10, 2011

A wonderfully simple vegetable side dish, buttered Swiss Chard takes only around 10 minutes to prepare and is a fantastic accompaniment to most meats, poultry and fish.  You could also serve it folded into warm cooked pasta, maybe with some fresh skinned and chopped tomatoes, as the buttery juices form a lovely little sauce.

5 or 6 big stalks of Swiss Chard per person
A big knob of salted Butter (add more or less, depending on how many people you are feeding. I always use about 15g per person)
1 clove of Garlic per person, sliced
Salt and freshly ground Black Pepper

Method:

1. Wash all of the Swiss Chard stalks and leaves individually.  It’s definitely worth doing it leaf by leaf, as I’ve had a few caterpillars floating around in my saucepan before now where I’ve not washed the Chard thoroughly enough.  Interesting source of protein!

2. Remove the leafy part of the Chard from the stalks.  Chop the stalks into lengths of about an inch and then shred the leaves.  Keep the two separate.

3. Melt the butter in a saucepan, then add the stalks for four minutes, before adding the garlic.  Cook for a further minute before adding the leaves.  Cook until they are wilted.  Then season generously.

That’s all there is to it.  You could add a little grated nutmeg if you wanted, and even a little double cream.

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