Yield: 1 servings
|Swiss chard; or 1 1/4lb/625g
|; fresh spinach
|Fresh lime; juice of
|Extra virgin olive oil
|Fine sea salt and freshly ground black
1. Prepare the chard or spinach. Tear the larger leaves apart and wash thoroughly. Chard leaves can be a bit gritty but, unlike spinach, will not wilt so readily in water.
2. Mix the lime juice with 3 tablespoons of olive oil and season with salt and pepper.
3. In a saucepan heat the remaining olive oil, add the chard and stir.
Cover and allow to cook for 5 minutes over a medium heat, then remove the lid. The chard should be almost cooked, give it a stir and replace the lid for 1 minute more.
4. Just before serving, stir in the lime and oil, mixing well.
Converted by MC_Buster.
NOTES : Quick and simple, this is a delicious accompaniment to something rich like the Roasted Vegetable Lasagne, Much as I love fresh spinach, given the choice I would always choose chard. For some reason it is usually fresher and more flavoursome than spinach. Remove the large central spine with a sharp knife and cook it separately or save it for a stir-fry the next day.
Converted by MM_Buster v2.0l.