Creamed Chard

| October 23, 2018 | 0 Comments


800g swiss or rainbow chard
20g butter
½ onion, finely diced
1 garlic clove, very thinly sliced
4 salted anchovies, roughly chopped
400ml heavy cream
80g parmesan, grated
jutmeg, grated
juice and finely grated zest of ½ lemon
salt and black pepper



1.Put a large pan of salted water on to boil. Prepare the chard by cutting the stems off the leaves. Trim any gnarly bits off the ends and discard, then cut the stems into 5cm lengths.


2. Blanch them in the boiling water for 1 minute. Meanwhile, if the chard leaves are bigger than your hand, cut them in half. Add them to the boiling water and blanch for 30 seconds. Drain, rinse until cool, then squeeze the water from the leaves with your hands. Unravel each leaf and spread them out on a clean tea towel to dry.


3. Put a big sauce pan or cocotte  to a medium heat. Add the butter, a pinch of salt and the onion and cook for 3–4 minutes to soften


4. Adding the garlic and anchovies. Cook for about 90 seconds, or until the anchovies have started to melt.


5.  Then add the cream and parmesan. Stir until the cheese has melted.


6. Turn off the heat (!) and season with plenty of black pepper and a couple of gratings of fresh nutmeg.


7. Stir the chard stems and leaves into the cream. Season with the lemon zest, juice and some black pepper; you’ll find it’s fairly salty already, thanks to the anchovies and parmesan. Add a lid.


8. Serve as a side dish for chicken and guinea fowl, pork, cold smoked fish, white flaky fish and pies. ENJOY

Category: Berlin Kitchen

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