Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Barristers
Swiss Chard with Garlic and Anchovies
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- Level: Intermediate
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 133
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 897 mg
- Level: Intermediate
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 133
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 8 g
- Cholesterol
- 10 mg
- Sodium
- 897 mg
Ingredients
Directions
- Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.
