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Swiss Chard, Parsley, Spinach

by Natalia Conroy from The Kitchen Orchard

Making for a vibrant side dish, this Swiss chard, parsley and spinach recipe is from The Kitchen Orchard. Simply season with lemon, garlic, parsley and capers.


The clean and fresh taste of this recipe serves as a lovely accompaniment to rich dishes.

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4 tbsp olive oil
3 garlic cloves, peeled and cut into fine slivers
1 bunch Swiss chard, leaves blanched, stalks roughly chopped into 1cm pieces and blanched until soft
500g spinach, blanched until soft in plenty of boiling salted water and drained well
A small handful capers
Juice of 2 lemons
1 bunch flat-leaf parsley leaves, finely chopped
Salt and freshly ground black pepper


In a medium saucepan, heat the olive oil and fry the garlic until golden brown. Add the Swiss chard leaves and stalks, spinach, capers and toss with the garlic and oil. Add the lemon juice and parsley. Check the seasoning and serve.

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