If I got a penny for each time someone asked me what to do with chard, I’d be able to buy a villa in the Algarve. Possibly. Maybe... ;-)
It seems to me that chard is a pretty unknown little bugger in our gardens. That's a pity and that’s why today’s recipe will be a very nice chard-curry.
To make this, you need
a bundle of chard leaves with stems
1 garlic clove
1 handful of cashew
2 spoons of curry powder
1 spoon of broth powder
1 spoon of tomato paste
a handful of cherry tomatoes
Salt and pepper
Cut the chard into 3-4 cm long pieces and blanch them in salted water.
Take a casserole and braise the chopped onion and garlic. In go the curry powder,the broth powder, the lemongrass and the tomato paste. Blend the cashews in 0.75 liters of water and pour it into the casserole. Cut the tomatoes into quarters and put them into the gravy together with the chard. Let it cook for another 2 minutes and it’s done!
Season with salt and pepper, add some lemon juice and serve with roasted sunflower seeds and rice. It’s fantastic. A really great dish in 10 minutes!