Here's a great way to eat your coloureds!
Extra virgin olive oil
1 Tbs pine nuts
Flaky sea salt
1 large bunch Swiss chard (300g/10-11oz)
1 clove garlic, peeled and crushed
Freshly ground black pepper to taste
Freshly grated nutmeg
3 Tbs freshly grated parmesan cheese
Lemon wedges, optional
1 Heat a smidgin of olive oil in a small pan over medium heat. When hot, add pine nuts and cook, stirring often, until golden. Tip on to a plate lined with kitchen paper and sprinkle with flaky sea salt.
2 Wash Swiss chard and remove stems. Chop stems into short lengths and chop leaves coarsely. Plunge chopped stems into a saucepan of boiling salted water and cook, uncovered, for a 1 minute, then add the leaves. Cook for 2-3 minutes, until wilted, or cook for longer if you want the vegetable softer. Drain into a large sieve, refresh with plenty of cold water until it stops steaming, shake the sieve and let it drain for several minutes. Tip chard onto paper towels, bundle it up and give a gentle wring to extract excess water. Wipe out the pan.
3 Put 1½ tablespoons oil in clean pan (skillet), add garlic and set pan over medium heat. Once the garlic is changing colour, add Swiss chard. Grind on black pepper to taste and grate over a little nutmeg, then cook, stirring, until the chard is steaming.
4 Turn chard into a heated serving bowl and scatter with pine nuts and parmesan cheese. Serve immediately with lemon wedges if liked.