More ways with Swiss chard

Country Life Every Week - - Kitchen Garden Cook Swiss Chard -

Swiss-chard and feta turnovers

Re­move the stalks from two large hand­fuls of Swiss chard and chop into a bowl. Fry a chopped onion in olive oil in a large fry­ing pan un­til soft, add the Swiss chard and toss un­til wilted, be­fore adding a gen­er­ous amount of grated Parme­san, a squeeze of lemon and sea­son­ing. Next, brush shop­bought sheets of filo pas­try with melted but­ter (one at a time, mak­ing sure to cover the wait­ing sheets with a damp tea towel so they don’t dry out), then place a spoon­ful of the mix­ture onto the cor­ner of the filo be­fore fold­ing to form a neat tri­an­gu­lar par­cel. Re­peat with the re­main­ing Swiss-chard mix­ture, then bake in a mod­er­ately hot oven for 25–30 min­utes.

Speedy Swiss-chard sup­per

(be­low) Fry a red onion in a large fry­ing pan with olive oil, add a ta­ble­spoon of harissa paste and mix well, then add the stalks from a cou­ple of hand­fuls of Swiss chard and fry gen­tly for a few min­utes. Add a drained can of chick­peas, half a can of toma­toes, a squeeze of tomato ketchup and some chopped Swiss-chard leaves. Mix well to com­bine the flavours, sea­son, then make wells in the mix­ture and crack eggs into the spa­ces. Con­tinue to fry un­til the eggs are cooked but still soft and serve im­me­di­ately.

A side of Swiss chard

Re­move the stalks from a cou­ple of hand­fuls of Swiss chard and chop, then cook, with a splash of olive oil in a lid­ded pan un­til wilted. Stir through a scat­ter­ing of toasted pine nuts and a chopped chilli, crum­ble in a lit­tle feta, sea­son well, then serve.

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