Garlic and preserved lemon rainbow chard

Name: Garlic and preserved lemon rainbow chard
Yield: 4
Ingredients: 60ml olive oil; 4 garlic cloves, thinly sliced; 1 bunch rainbow chard, stalks cut into 4cm lengths, leaves chopped, blanched and refreshed; 375ml vegetable stock; 400g can chickpeas, rinsed, drained; 1 preserved lemon, flesh and white pits removed, finely chopped; Goat’s curd and toasted slivered almonds, to serve

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When it comes to working the land, no one does it better than Paul West. This farm fresh, rainbow chard recipe uses the best from the vege patch.

1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
4 garlic cloves, thinly sliced
1 bunch rainbow chard, stalks cut into 4cm lengths, leaves chopped, blanched and refreshed
1 1/2 cups (375ml) vegetable stock
400g can chickpeas, rinsed, drained
1 preserved lemon, flesh and white pits removed, finely chopped
Goat’s curd and toasted slivered almonds, to serve

Method

1.

Heat oil in a frypan over medium heat. Cook garlic for 1 minute or until fragrant. Add chard stems and cook for 1 minute or until softened.
2.

Add stock, chickpeas and preserved lemon.
3.

Season and cook for 4-5 minutes until reduced by half, then stir through chard leaves.
4.

Remove from heat. Divide chard among plates and top with goat’s curd and slivered almonds.
5.

Drizzle with extra olive oil to serve.