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vegetable - chard, lemon

 

t=teaspoon     T=tablespoon    + -=more or less

 

These recipes are for your personal use only and may not be added in any form to archives or other works. 

 

Chard with Lemon Zest


Chard, confusingly known as Swiss chard is native to the Mediterranean region.  In Spain we call it 'ascelgas'.  Especially high in vitamins A and C it is also an excellent source of iron, calcium and potassium.  It can be used in place of spinach.  Here is my favourite way to serve it.

 

serves 4

 

750g. to 1 k. chard

zest of 1/2 lemon (or more if you prefer)

lemon juice

olive oil

butter

salt, pepper

 

Rinse the leaves well, leaving them wet.  Remove the tough stems, leaving the tender upper parts in by pulling the green part away from either side of the stem.  Bunch together and cut into 2 cm. strips.

 

Heat a little olive oil in a medium pot and add the chard.  Turn once lid the pot and lower heat.  Allow to braise several minutes, being sure to turn the leaves with tongs now and again.  Add only a tablespoon of water if necessary  to prevent burning.

 

In the meantime, grate the zest finely and set aside.  When the chard is finished, sprinkle over the zest and squeeze a little lemon juice over (not much, just enough to flavour slightly).  Add a little butter, salt and pepper and remove to a warmed bowl.  Garnish with a few thin slices of lemon.

 

Note:  depending on the dish you are serving this with, a grating of pecorino or parmesan cheese and/or a topping of toasted pine nuts or cashews is delicious!

 

Tip:  save the stems for another dish.  They can be bruised, cut down the middle then into large pieces and cooked for using in casseroles with your favourite sauce, such as tomato.

 

 

All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.  Recipes are not to be 

added to any form of archive or other works of any kind.  Contact the author for further information.  

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