Thursday, 6 August 2009

Stir-fried red and yellow veined chard

Yesterday, we got some organic veggies from a friend, including this lovely looking red and yellow veined chard.

2 handfuls of red and yellow veined chard, roughly chopped
1 red onion, sliced
1/2 garlic bulb, cut into slivers
extra virgin olive oil
freshly ground black pepper
sea salt
balsamic glaze

Wash the chard and shake out well leaving a little water clinging to the leaves. Chop roughly. Heat the oil in a frying pan and soften the onion and garlic. Add the chard and keep moving it around with a spatula until softened. Season with pepper and salt. Transfer into a serving dish and trickle some balsamic glaze over it. Serve hot or cold.

Use a little balsamic vinegar instead of the glaze. Variation: Add a can of organic chickpeas.

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