Fast Cook

Tear or slice spinach or chard leaves into ribbons, or leave them whole if small. Cook quickly in a hot pan with a little heated oil or butter and a dash of water. Keep them moving in the pan; they should wilt within moments. Season to taste with salt and pepper. You could add finely chopped garlic, chilli or anchovies to the hot fat and fry for a couple of minutes before adding the greens. A dash of lemon juice at the very end is good to brighten the flavour.

Add finely sliced raw chard stems to a stir-fry along with other quick-cooking vegetables. Or blanch the stems as described on the previous page then slice or dice them finely and add them to your fast-cooked chard leaves to heat through.