This is one of my favourite dishes, I couldn’t believe I hadn’t already shared it. It is very simple to make, and delicious. Clair, this is for you.
- 300g broad beans, podded (you can use frozen beans)
- 300g chard, rinsed and sliced
- 100g butter
- 1 medium onion, finely chopped
- 8 tbsp chopped dill leaves
- 1/2 tsp salt
- Separate and wash the chard leaves and stems, and slice them crosswise at 2cm intervals.
- Heat the butter in a large pan, medium heat, and melt the butter. As it begins to froth, add the onion, sauté for a minute and then add the beans. After another minute, add the chard and dill. Stir and cook for another couple of minutes.
- Add the salt and around 50ml water, bring to a simmer, and then cover and cook over a low heat for around 15 minutes.
Sorry about the wee hiatus – keep having many things to do. This is an astonishing mix of flavours and textures, and I was raving about it at work. Clair – this is the recipe I was talking about. It is from ‘Simple’ by Yotam Ottolenghi. Even better, it uses lots of ingredients from my garden.
- 60ml olive oil
- 50g flaked almonds
- 1/2 tsp paprika
- 1 1/2 tsp caraway seeds
- 2 cloves of garlic
- 2 x 400g tins of chopped tomatoes
- 500g chard leaves – roughly shred the green leaves, and finely chop the stems
- 150g spinach, roughly shredded
- 1 tsp grated lime zest
- 2 tbsp lime juice
- 35g chopped mint
- 35g chopped dill, or 3 tsp dried dill leaves.
- 8 spring onions, chopped into 1 cm pieces
- In a frying pan, put in half the oil, heat to medium, and then add the almonds and the paprika. Fry for 2-3 minutes, until the almonds are golden brown. Remove them from the heat, and strain the oil from the almonds, which should be set aside in a bowl.
- In a large pan, heat the remaining oil over medium to high heat. When it is hot, add the crushed garlic and the caraway, and cook for a a couple of minutes until they start to sizzle and brown.
- Add the tomatoes and chard, and 3/4 tsp salt, and stir. The pan will look very full. Cover the pan, and cook for around 20 minutes, stirring every so often. If you are using dried herbs, add them at this step.
- Remove from the heat, and stir in the spinach, lime juice and zest, herbs and spring onions.
- Serve with the almonds sprinkled on to.
I successfully reheated this the next day, although it did wilt the spinach a bit too much. I ate it with pitta bread and labneh.
This is another classic from my old recipe book.
- 500g chard
- 6 eggs
- ground black pepper
- 75g parmesan or similar hard cheese, grated
- 2 tbsp olive oil
- Wash the chard and chop roughly
- Beat the eggs and season, and beat in the cheese
- Heat the oil and add the chard, cook until it has wilted
- Add the eggs, reduce the heat and cook. When the bottom of the fritata is done, put the whole pan under a grill until the top is done.
An annotation in the book: ‘This is supposed to serve two or three people, but I can finish it in one go if I am very hungry.’