Slow Braise

Slow-cooked chard loses its bright green colour but is full of flavour. Slice the stems finely and the leaves into wide ribbons by making a pile of leaves, rolling them up into a fat cigar and slicing them crossways. Heat a little oil or butter in a pan and fry a few aromatics – onion, garlic, chilli and spices – then mix in the chard and fry for a few minutes more. Add enough water or stock to about 1cm depth and simmer over a low-medium heat, covered, for 10–20 minutes, until the chard stems are tender. Remove the lid towards the end of cooking to boil off excess water. Finish with some lemon juice or vinegar to brighten the flavour. For a heartier dish, include a tin of chickpeas or beans.