800g chard stalks, washed – keep the leaves and wash too
150ml olive oil
Zest of 2 lemons, peeled with a potato peeler and finely chopped
Juice of 2 lemons
45g garlic, finely sliced
1 red chilli split lengthways
2 tsp chopped rosemary
A decent pinch of saffron (optional)
Salt & pepper
Using a sharp paring knife separate the stems of the chard from its leaves. Cut the stalks into 2 inch lengths. Roughly shred the chard leaves but keep separate.
In a saucepan large enough to hold the chard heat the olive oil over moderate heat. Add the lemon zest and leave to bubble for one minute then add the garlic, chilli and rosemary. When the garlic begins to caramelise add the chard stalks, lemon juice, the saffron and a decent pinch of salt. Stir well, cover with a lid, reduce the heat and leave to simmer for 3-4 minutes or until the stalks are tender.