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Swiss Chard with Garlic and Anchovies
900 g Swiss chard; with white stalks
2 tb Olive oil
4 Cloves garlic
1 sm Can anchovies
Freshly ground black pepper
Wash the chard, cut off the white stalks and trim the ends and any
discoloured pieces. Heat the oil in a covered pan and cook the garlic
and anchovies for five minutes, or until the anchovies have melted
into the oil.
Cut the chard stalks into 2.5cm/1" pieces, blanch in boiling water
and refresh under a cold tap. Drain well, add to the oil and season
with the pepper. Cover and cook gently for 10 minutes.
If you wish you may add the chard greens at this stage and cook for
another 3-5 minutes or you may wish to use the greens for something