Swiss Chard with Garlic and Anchovies

Recipe courtesy Jennifer Paterson and Clarissa Dickson Wright
Show: Two Fat Ladies Episode: Barristers
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 small can anchovies
  • Freshly ground black pepper
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Directions

Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else.

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  • on September 25, 2011

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    I grew up eating Swiss Chard the Italian way. This recipe was too salty for me. The anchovies overpowered the taste of the Swiss Chard even though they did melt down during the cooking process. The directions were a bit vague; for example, leave the garlic whole which I did but slicing or mincing would have been better. Also, why wouldn't one want to put the greens in the dish? This is not a keeper for me, but I am glad I tried it.

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