Clarissa Dickson Wright

Swiss Chard with Garlic and Anchovies

Appears in
Two Fat Ladies: Full Throttle
Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

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.

Ingredients

  • 900g/2 lb Swiss chard, with white stalks
  • 2 tbsp olive

Method

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/