Blettes noires pour Yves
October 13, 2006
)
Sometimes it’s nice to eat really dark food.
Wash the chard thoroughly. Separate the stalks from the leaves. The stalks can be chopped into smaller pieces. To ‘flash fry, ‘ heat up a heavy-bottomed pan with some olive oil until it almost smokes, too hot to touch the edge of the pan with your hand. Add all of the chard, starting with the stalks and just whisk the lot around for just a minute, until the leaves wilt an then quickly, empty the pan into a bowl.
Douse the chard with a few squirts of balsamic vinegar, a squeeze of lime and a pinch of fleur de sel. Lukewarm on rice, it’s a comfort food for hippies.
debra at 9:41 | | post to del.icio.us
