Let Me Take You Back To Where I Am Going To…

Let me share with you that seeing stuffed chard sitting pretty in a pot surrounded by juicy vine tomatoes, purple aubergines and sweet red pepper,  transports me far back to my childhood. So evocative and penetrating are these food memories that recreating such a dish provides me with such a sweet place to go to.

A Rendezvous With A Swiss Chard

 Chard has the most delicate leaves when cooked al dente. It becomes so velvety, subtle, rich and so chic .  It is amazingly valuable in minerals so I often make simple salads with it. A quick flash in the pan, a gentle drizzle of olive oil, a squeeze of lemon, a dash of salt & pepper