Feed your appetite for cooking with Penguin’s expert authors
Swiss Chard, Parsley, Spinach
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.
Introduction from Natalia Conroy
The clean and fresh taste of this recipe serves as a lovely accompaniment to rich dishes.
Ingredients
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
Method
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.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.