Swiss Chard with Garlic and Anchovies

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.


  • 900g/2 lb Swiss chard, with white stalks
  • 2 tbsp olive oil
  • 4cloves of garlic
  • 1 small can anchovies
  • freshly ground black pepper


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 2.5cm/1 in pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3–5 minutes or you may wish to use the greens for something else.