Wilted spinach & chard with garlic

Spinach and chard are a perfect pairing in the kitchen. The spinach brings its delicate sweetness, while chard adds body and a slightly earthy flavour. Both cook quickly, making this a simple side dish that celebrates fresh seasonal greens without much fuss. Serve alongside grilled meats, roasted vegetables, eggs, or a generous slice of crusty sourdough.

Ingredients

• 200g fresh spinach, washed
• 200g fresh chard, washed
• 2 cloves garlic, finely sliced
• 1 tbsp extra virgin olive oil
• A small knob of butter
• A squeeze of fresh lemon juice
• Sea salt
• Cracked black pepper

Method

1. Strip the chard leaves from the stems. Finely slice the stems and roughly chop the leaves.
2. Heat the olive oil and butter in a large frying pan over a medium heat. Add the sliced chard stems and cook for 2 to 3 minutes until they begin to soften.
3. Add the garlic and cook gently for around 30 seconds until fragrant.
4. Add the chard leaves and cook for 1 to 2 minutes, stirring occasionally.
5. Add the spinach by the handful. It will look like a lot at first but will quickly wilt down.
6. Toss everything together until the greens are just wilted, vibrant and glossy, about 2 to 3 minutes.
7. Remove from the heat, add a squeeze of lemon juice, and season with salt and pepper to taste.
8. Serve immediately while the greens are still bright and full of flavour.

Tip

Don't throw away any particularly colourful chard stems. Red, yellow and rainbow chard stems add wonderful colour to the dish and a gentle crunch. For an extra indulgent finish, scatter over a little crumbled goat's cheese or a handful of toasted hazelnuts just before serving