CHARD BRUSHETTA

September 14, 2012 Alison Lambert

(it is also delicious with flaked salmon)

Serves 4

400g Swiss chard (silverbeet)

2 tablespoons extra virgin olive oil

2 garlic cloves, 1 sliced thinly, 1 cut in half

Salt and freshly ground pepper

4 thick slices good quality bread

Lemon wedges for serving

Method

Stem the chard, and wash the leaves, drain well. Cut the stems in small slices and blanch. Blanch the stalks in salted boiling water for one to two minutes until tender, add the leaves and cook for a further 1-2 minutes. Drain the chard and cool down on a tray lined with a clean cloth. Once cool squeeze out excess water.

Heat up a fry pan and add a drizzle of olive oil, add the thinly sliced garlic and cook gently until it goes a light golden brown and gives off a nutty aroma (about 30 seconds). Add the cooked chard (stalks and leaves), and toss together for about a minute. Remove from the heat, season lightly with sea salt flakes and cracked pepper.

Lightly toast the bread, and rub with the cut garlic. Toss the chard with the lemon juice and extra virgin olive oil. Spread over toast and if desired add a little left over roasted salmon and a wedge of lemon!