Sunday, 16 May 2010

Swiss Chard two ways

Inspiration here from Simon Hopkinson and his wonderful book 'The Vegetarian Option'. He suggests making a gratin with the chard stems, which are steamed and then gratineed with a light parmesan sauce. Then, the dark green leaves are braised with olive oil, garlic and a little chilli. Wonderful served with Jersey Royals and a crisp, slow-roast duck. Sadly, I have a heavy cold and couldn't taste a thing, but Hubby tells me it was all yummy. We are greedy pigs!

1 comment:

  1. What a pain, having a heavy cold at this time of year. Hope you get better soon, Maggie. The food looks delicious.