Chard for a long time every restaurant menu featured a healthy portion under seasonal vegetables .
Many people eulogize about it I have found it at times both bitter and bland and most of the favored recipes seem to require a suspicious amount of cream , butter or Parmesan . This always raised my suspicion since I suspect cardboard would be pretty delicious baked with butter and Parmesan.Most times I have resorted to placing it as a Kale replacement in spicy kale soups
The boyfriend had a beautiful specimen in the vegebox , glistening white stalks and glowing green leaves so I am giving chard a second go .
Swiss Chard with Lentils
1 large swiss chard
200g of puy lentils
1.5 pints of vegetable stock
3 cloves of garlic – finely chopped
- Place the lentils in a sauce pan & pour over the stock
- Boil for 10 minutes .
- Remove the chard leaves from the stalks
- Finely chop the stalks and roughly chop the leaves
- Pour the lentils & stock into a casserole dish , add the garlic and chard stalks
- Cover and place in the oven at 180degC
- Cook for one hour minutes , for the last 15 minutes stir in the green chard leaves.
The lentils become sticky with the stalks keeping a firmness and the leaves soft with a ferrous taste. Unlike spinach which vanishes into nothing the second you cook it the chard maintains bulk .
1.5kg free range chicken
5 large stems of rosemary
2 cloves of garlic – finely chopped
Salt and pepper
- Rub the chicken all over with garlic salt and pepper
- Layer the bottom of a roasting pan with the rosemary
- Place the chicken on top , cover with foil
- Roast in the oven at 190gC , for approx 1 and 1/4 hours for the last 30 minutes remove the foil to allow in the skin to brown
- this will also crisp up the rosemary which with the chicken juice will form the base of a tasty sticky juice.
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