RED CHARD

Red chard is a new vegetable for me. I bought the plants at the tail end of last year. A remnants sale in the local garden centre.

Really for some sort of bio-load in the grow bed over winter.

The last few weeks with the warmer weather they have been growing like crazy. 

So Sunday both of us have a day off. Real food tonight!

 Instinctively I turn to the Mediterranean for inspiration.   

Finley chop  a shallot onion and four cloves of garlic.

I am always an enthusiastic user of garlic. Long ago I had a garlic crusher gadget. Today I crush it with the blade of the knife and then chop. If in doubt add another clove.

Fry in half and half butter/olive oil.

Strip the leaves from the chard.

Roughly chop the stems. Add to the pan.

Pour a full glass of good white wine.

Two good swallows should leave you with a half glass.

Add this exact amount to the pan.

Reduce. Add the chopped chard leaves, half a hand full of grated  Parmesan cheese and stir.

Finish off with a squeezing half a lemon.

By the time you have washed your hands it’s ready.

As I said this is a new vegetable for me. If you have a favorite recipe I would love to hear it.