In a hurry
This is a fantastic vegetable side dish or an equally delicious starter. Swiss Chard is packed full of vitamins and this delicious recipe is a moreish way to get your daily veg with all the flavours of the Mediterranean.
2 Large Bunches of Swiss Chard
1 Large Shallot, finely diced
100g Slow Roast Tomatoes
2 Garlic Cloves, finely sliced
1 Red Chilli, finely sliced
1 Large Bunch of Parsley, roughly chopped
1 Large Bunch of Basil, roughly chopped
Juice of ½ a Lemon
1 Generous Pinch of Salt and Pepper
Extra Virgin Olive Oil
1. Remove the leaves from the chard and cut in half lengthways. Trim the stems and cut in half.
2. Place a large pan of salted water over a medium-high heat and bring to a rolling boil. Add the stems to the pan and blanch for 5-6 mins or until well softened. Remove from the pan and plunge into iced water. Add the leaves to the pan and blanch for about 30 seconds. Remove from the pan and plunge into iced water.
3. Place a large pan over a medium heat with a generous lug of olive oil and add in the onion. sweat the onion for 2-3 minutes until just starting to colour and then add in the garlic and chilli and cook for a further minute, stirring frequently. Add the chard stems and sauté for 2-3 minutes and then add the leaves and tomatoes, sautéing for a further 3-4 minutes moving the chard around the pan constantly.
4. Add the chopped herbs, lemon juice and season with salt and pepper. Serve immediately with pine nuts and a final dressing of olive oil.