Chard with Chilli, Shallot and Apple Cider Vinaigrette
As we head into late summer, it’s a great moment for some leafy greens in our diet to support the season change. This is a super simple dish that works brilliantly alongside some simply grilled or roasted white meat or fish. It is also very good in combination with a side of potatoes, from mashed to roasted and everything in between.
Serves 4-6 as a side
INGREDIENTS
Ingredients
800g Swiss or rainbow chard
2 tbsp Extra Virgin Olive Oil
1 clove of garlic, grated
Freshly milled black pepper
Vinaigrette
1 tsp caster sugar
2 tbsp Extra Virgin Olive Oil – we use Nocellara del Belice from Frantoio Librandi in Calabria
2 tbsp Organic Apple Cider Vinegar
1 small shallot, very finely diced
1 mild red chilli, very finely diced
Flaked sea salt
METHOD
Begin by preparing the vinaigrette, putting the sugar, olive oil, cider vinegar, pinch of salt, and 2 tsp tepid water in a small bowl and stir well to emulsify. Add the shallot and chilli. Set aside.
Trim the chard leaves and remove the stems from the leaves. Chop the stems roughly into 3cm lengths and then cut the leave into larger pieces of about 10cm wide.
Place a large heavy-bottomed pan over a moderately high heat add the oil and allow it to warm. Add the chard stems and cook for 90 seconds, moving constantly so they can’t get caught. Add the leaves and the garlic and cook for a further 90 seconds, moving all the time. Season carefully. Remove from the heat.
Add a third of the vinaigrette into the pan with the chard and toss well. Then lift this out onto your serving plate or bowl. Finish with the rest of the vinaigrette spooned over liberally and serve.