Swiss chard with parmesan

Swiss chard with parmesan

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Chard is lovely – both warm and at room temperature. Dressed with olive oil and a squeeze of lemon juice it can be eaten just as it is or tossed through other vegetables. I love served it on its own, as an accompaniment to langoustines.

Ingredients

Quantity Ingredient
2 large bunches swiss chard
sea salt
freshly ground black pepper
3 tablespoons fruity extra virgin olive oil
1/2 lemon, juiced
30g parmesan, freshly grated

Method

  1. Put a large saucepan of well-salted water on to boil. Wash the chard well under cold running water and shake off the excess. Lay the chard on a board and slice down either side of the central stalk, using a small sharp knife, to separate the leaves from the stalk. Set the leaves aside. Slice the stalks into short lengths on the diagonal.
  2. Once the water is boiling, plunge in the stalks and cook for 3 minutes. Scoop out the chard stalks, using tongs or a slotted spoon, and place in a bowl. Immediately dress with half of the olive oil, lemon juice and parmesan. Season with salt and pepper and toss to combine, then set aside while you cook the leaves.
  3. Add the chard leaves to the boiling water (in which the stalks were cooked) and blanch for 1½ minutes until wilted. Drain well, add to the cooked stalks and dress with the remaining olive oil, lemon juice and parmesan. Set aside to cool.

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