I adore Swiss chard and it grew very profusely on the pheasant farm where I cooked. This is a good way of using the stalks.
Wash the chard. Cut off the white stalks and trim their ends and any discoloured portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.