This is delicious on its own maybe as a starter or as a side. We had it for lunch with garlic yogurt, grilled halloumi, pitta bread, and some sliced tomatoes with mint. It would be good with grilled fish or meat and rice too.
Chard with Currants
1 bunch of chard, washed well, stalks separated from leaf and chopped into 1-inch lengths
½ red onion or one small red onion, finely sliced
1-2 tablespoons of dried currants, soaked in a cup of boiling water for 5 minutes
pinch of cinnamon
How to make
Prepare the ingredients as above. Put a saucepan filled with 2 inches of water on to boil. When boiling add a teaspoon of salt and then add the chard stalks. Cook for 2 minutes. Add the leaves, roughly chopped then cook for two further minutes or until just tender, with a lid on.
Meanwhile, melt a small knob of butter or add 2 tablespoons of olive oil to a frying pan that can accommodate everything. Add the sliced onion. When soft, add the currants drained of their soaking water and turn the heat off.
When the time is up on the chard, drain and refresh with cold water under the tap to stop cooking. When almost ready to serve, add the drained chard to the onion and currants, grate over roughly ¼ teaspoon of nutmeg and add a pinch of powdered cinnamon. Stir the chard in the spices and onions and add a pinch or so of salt to taste. Lay the chard on a serving dish and drizzle over a little extra olive oil.