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Bettes du Vigneron
- Serves
6
- Difficulty
Easy
- Ready in
30 min
By Joanne Harris and Fran Warde
Published 2005
It’s difficult to resist huge colourful bunches of chard with their white or red stems and big, dark-green leaves. This vegetable is more commonly cooked in water, but I find this dilutes its flavour. In this dish, the method of quick preparation keeps the flavour and colour intact and gives the chard a firm, meaty texture.
Ingredients
1.5 kg 2 tbsp 1
Method
Trim the green leaves from the chard stems, chop the leaves roughly and place to one side. Peel the strings away from the lengths of the stems (as with celery) and chop the stems into 5cm lengths. Heat the olive oil, add the onion and prepared stems, then sauté for 5 minutes and add the garlic, green leaves and seasoning. Cook on a high heat for 2 minutes, stirring constantly. Add the pine nuts
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