Lemon braised Swiss chard from Vegetables: The new food heroes by Peter Gordon
I love Swiss chard – and, with the stalk and leaves treated separately, it makes a good staple. Cut the leaves from the stalks of 600 g Swiss chard, then cut the stalks into chunks, about lx4cm....
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- swiss chard
- chunks
- extra-virgin olive oil
- garlic cloves
- lemon
- lemon juice
- chard stalks
- water
- salt
- chard leaves
- lamb
- beef
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