Bring 4 litres salted water to the boil. Plunge the Swiss chard leaves in and blanch for 3–4 minutes. Drain and refresh briefly in cold water. Drain thoroughly, pressing lightly and repeatedly. Separate leaves and drain again. Arrange in a mound on a serving dish and grate a little nutmeg on, then add some salt and pepper, lemon juice and olive oil. Toss, and serve with more olive oil.
© 1996 Alastair Little. All rights reserved.