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4
Easy
Published 2012
This dish has a beautiful simplicity. Swiss chard, called blettes in the south, is a huge favourite and continues to appear on the markets throughout the winter. The stalks are flat, thick, succulent and white, the green leaves positively billow when freshly picked. It has a flavour reminiscent of spinach tinged with seaweed. Spinach can be substituted, but has less body and tends to disintegrate.