If you burn it, do you get Charred Chard?

I went with my friend Debbie to a nearby Country Market this morning. I didn't buy much - just some blackberries [because I haven't had time to forage in the hedgerows myself this autumn] and some Swiss Chard [because I don't recall ever cooking or eating it in my life]

Having it for tea, with the second half of yesterday's beef casserole, with a recipe from this site. Yesterday the casserole was served with some beautiful beans from friend Irene's garden. Trying really hard to eat plenty of veg lately!

Swiss Chard Recipe

1 large bunch of fresh Swiss chard

1 small clove garlic, sliced

2 Tbsp olive oil

2 Tbsp water

Pinch of dried crushed red pepper

1 teaspoon butter

salt

Method

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe . Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.

Betty - who sold me the chard - was telling me about the competitions at Village Flower and Produce Fete last weekend. She won two cups - and came second in the 'Marmalade' Class [which, bizarrely, was won with a jar of rhubarb and ginger jam] and my neighbour submittted a jar of fruit vinegar, which came first in the 'Homemade Red Wine' Class. Jan's photograph of the children and parents queuing outside the church for Holiday Club won the first prize in the 'Photo of A Village Event' Class. Well done, Betty, Jan and co.

It was, apparently, a very successful Fete - despite the absurdities of the judging! English Village Life is not yet dead.