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Ingredients

  • 400g Swiss chard (silverbeet)
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, 1 sliced thinly, 1 cut in half
  • Salt and freshly ground pepper
  • 4 thick slices good quality bread
  • Lemon wedges for serving

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CHARD BRUSCHETTA

chard bruschetta

Method

  • Stem the chard, and wash the leaves, drain well
  • Cut the stems in small slices and blanch the stalks in salted boiling water for one to two minutes until tender, add the leaves and cook for a further 1-2 minutes
  • Drain the chard and cool down on a tray lined with a clean cloth
  • Once cool squeeze out excess water
  • Heat up a fry pan and add a drizzle of olive oil, add the thinly sliced garlic and cook gently until it goes a light golden brown and gives off a nutty aroma (about 30 seconds)
  • Add the cooked chard (stalks and leaves), and toss together for about a minute
  • Remove from the heat, season lightly with sea salt flakes and cracked pepper
  • Lightly toast the bread, and rub with the cut garlic
  • Toss the chard with the lemon juice and extra virgin olive oil
  • Spread over toast and if desired add a little left over roasted salmon and a wedge of lemon!

Comments

Thank you to Wairuna Organics for supplying the chard for this demonstration


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