Braised Chard With Chili, Garlic And Fennel

I love a steaming hot plate of greens as an entrée or a sexy side to an evening meal. Leftovers can go on your eggs, or in a toastie, but good luck having any left over.

Ingredients:

• 800g Streamside Swiss chard sliced into 1 cm slices Maldon salt and freshly ground black pepper
• 5 tablespoons extra virgin olive oil
• 7 garlic cloves, peeled and finely sliced Dried red chilli flakes
• 2 tablespoons chopped fresh fennel herb
• 1/3 of fennel bulb sliced thinly Handful of Streamside flat leaf parsley
• 3 lemons, cut into wedges

Directions:

1. Cut the white stalks into 1 cm slices as well as the leaves, keep them separate.
2. Bring a large saucepan of salted water to the boil. Cook the stalks first for 5 minutes.
3. Remove with a slotted spoon and drain.
4. Heat the extra virgin olive oil in a very large, thick-bottomed frying pan.
5. Add the garlic and cook briefly to soften it and flavour the oil.
6. Next add the fennel and the parsley, cook for a short while, one minute stirring, and add the chard leaves and stalks.
7. Stir them around in the pan to collect the flavours, then season generously. Serve with large lemon wedges.