Beautiful colours with a zesty taste. Swish chard is a lovely seasonal vegetable that takes little to prepare.
I like chard for its colour; the vibrancy tempts me to buy it whenever I walk by. If I’m lucky, there’ll be a rainbow available.
Not everybody likes chard, as it can have a somewhat bitter taste. Blanching it before frying it helps remove that bitterness. Though, it still tastes like chard.
Enjoy your vibrant goodness.
Fried Lemon Chard
40 g 8 teaspoonjuicedFresh Lemon
25 g 6 teaspoonextra virginOlive Oil
- large pot
- medium pot
- Bring about 4l of water to boil in a large pot and remove it from the heat.
- Blanche the mangold by adding it to the pot and leaving it for 2 minutes.
- Drain the mangold and add to a smaller pot. Turn the stove to high heat.
- Add the olive oil and salt to the pot. Let it fry for five minutes, stirring occassionally.