I cannot imagine gardening without Swiss chard. What a tough, good-tempered plant it is, and so handsome grown in a container. It is so productive that sometimes the challenge is to keep coming up with fresh ideas for how to use it. This recipe makes a fantastic accompaniment – try it with roast lamb or chicken. My friend Susan Dyer likes to make a simple side dish by cutting Swiss chard into 10cm long pieces, tossing with olive oil, salt and pepper then roasting in a hot oven until tender.
Creamed Swiss Chard
A deliciously creamy way to serve Swiss chard that makes the perfect accompaniment to roast chicken. Photograph Andrew Montgomery.
Prep: 10 mins
Ingredients
- 2 large bunches (about 500g) Swiss chard washed (use both the stalks/stems and leaves)
- 40g Flaked almonds
- 2tbsp Butter
- 2 Spring onions trimmed and chopped
- 100g Full-fat cream cheese
- A pinch of freshly grated nutmeg
- Salt and pepper
Methods
Step 1
Separate the Swiss chard stalks from the leaves. Thinly slice the stalks across (these take a bit longer to cook) then bunch up the leaves and slice them across into 2.5cm strips.
Step 2
Toast the almonds in a dry frying pan for 5 minutes, moving them around in the pan to stop them catching and burning. Remove from the heat and reserve 2tbsp of the toasted almonds for garnish.
Step 3
Return the pan to the heat, add the butter, then the spring onions and Swiss chard stalks, cover and cook for 5 minutes, stirring all the time. Once soft, add the Swiss chard leaves, season with salt and pepper, cover and cook for about 5 minutes until the leaves have wilted and the stalks are tender.
Step 4
Add the cream cheese to the pan and stir over low heat until it has melted and coated the chard. Season to taste with the nutmeg, salt and pepper.
Step 5
To serve, transfer to a warmed serving dish and garnish with the reserved toasted almonds.
This recipe is taken from Grow Fruit & Vegetables in Pots by Aaron Bertelsen (Phaidon, £29.95).
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© Andrew Montgomery