Following tender nurturing by Andy, we harvested our first crops from the container garden yesterday; a substantial amount of vivid red and green rainbow chard. It obviously liked its sheltered and sunny situation by the wall as it had grown vigorously. I decided to cook and serve it with dinner last night but rather than just wilting it, I used an untried but delicious sounding recipe from the good old BBC. The only time consuming aspect of the preparation was the removal and shredding of the stalks but it was a good investment. The finished dish looked and tasted wonderful.
Sautéed chard with garlic
Ingredients·
1kg/2½lb chard, Swiss, ruby or rainbow are fine·
3 cloves garlic, peeled and crushed·
2 red onions, peeled and finely chopped·
Juice and zest 1 orange
2 tbsp sunflower oil
salt and pepper
Preparation method
1.Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate
2. Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted
3. Stir in the orange juice and serve at once.
Sautéed chard with garlic
Ingredients·
1kg/2½lb chard, Swiss, ruby or rainbow are fine·
3 cloves garlic, peeled and crushed·
2 red onions, peeled and finely chopped·
Juice and zest 1 orange
2 tbsp sunflower oil
salt and pepper
Preparation method
1.Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate
2. Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted
3. Stir in the orange juice and serve at once.
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