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Today I decided to go straight in and cook up the chard! I tried another recipe from Yotam Ottolenghi’s veggie cook book Plenty and it’s fair to say he raves about chard quite a bit throughout the book and so of course there’s a fair few recipes for it too.

It  does cook down like spinach; it wilts and becomes a lot smaller! The stalks are also edible, I quite liked them a bit crunchy, but if you want them properly cooked throw them in before the leaves. Because of it’s spinachy appearance I was expecting it to taste that way too but it actually tasted quite a bit like beetroot to me! It certainly had an earthy flavour and a squeeze of lemon juice really made it pop. I cooked it up in an omelette and I think it worked really well; lots of subtle flavours but filling and quite rich- the creme fraiche was really good with the chard. Like butter works with spinach, creme fraiche complements chard in the same way the sour yet creamy flavour really works. This was the first time I’d had potatoes in an omelette like this and it was pretty good! It certainly made it more substantial. Yotam’s recipe is below if you fancy trying. I look forward to trying out some more recipes!

Chard and saffron omelettes

makes 4
250g peeled potatoes, cut into 1cm dice
200ml water
pinch of saffron threads
350g chard stalks and leaves, shredded (i chopped!)
2tbsp lemon juice
1 garlic clove, crushed
5 eggs
60ml milk
20g chopped herbs (I used tarragon and parsley)
oil
100g creme fraiche, cold

– Put the potatoes, saffron and water in a large saucepan and bring to the boil, simmer for 4 minutes.
– Add the chard and season with s&p, cover and continue cooking for 10mins or until the potato is soft.
– Take off the heat, drain any excess liquid and stir in the lemon juice and garlic.
– For the omelettes whisk together eggs, milk, herbs and some s&p.
– Heat 1tsp of oil in a pan and use one quarter of the mix to make a thin round omelette.
– Do this another 3 times, transferring each omelette onto kitchen paper.
– To assemble: put a quarter of the creme fraiche over half of each omelette, top generously with the potato and chard mix then fold over then fold over again to get a fan shape.
– Place on an oiled tray in a preheated oven at 170 deg c for around 8 minutes until hot.
– Enjoy! Goes well with a salad of bitter leaves.

 

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