Garlicky chard stems with lemon & almonds

Use the whole chard bunch: the stems are sautéed until nearly tender before the leaves are wilted with garlic, lemon and toasted almonds.

Ingredients

• 500g, stems and leaves separated Swiss chard
• 2 tbsp Olive oil
• 2 tbsp Water
• 2 cloves, thinly sliced Garlic
• 1/2 tsp Fine salt
• 1/8 tsp Black pepper
• 1/2, zest and 1 tbsp juice Lemon
• 30g Flaked almonds

Method

1. Wash the chard thoroughly. Separate the stems from the leaves; cut the stems into 1cm pieces and roughly tear the leaves. Keep them in separate piles.
2. Toast the flaked almonds in a dry frying pan over medium-low heat for 2–3 minutes, shaking the pan, until pale golden. Tip onto a plate.
3. Heat the olive oil in a wide frying pan. Add the chard stems and water, cover and cook for 4–5 minutes, stirring once, until beginning to soften but still holding their shape.
4. Uncover, add the garlic and cook for 30 seconds until fragrant. Add the chard leaves, salt and pepper in handfuls, turning them as they wilt.
5. Cook for 2–3 minutes until the leaves are tender and the stems are just soft when pierced. Remove from the heat and stir through the lemon zest and juice.
6. Taste and adjust the seasoning, scatter with the toasted almonds and serve warm.

Allotment tip
If the stems are especially thick, start them cooking for a minute or two before adding the water; add the leaves only once the stems are nearly tender.