More ways with 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.