Chard Remains.

There is still a row of swiss chard plants growing happily in the raised bed. I usually serve them steamed with butter - but as we work towards the end of this year's harvest, I was looking for a different way of cooking with them. Kirsten's gift of a cookbook last week provided the answer. Thanks K

Nigel Slater's "Tender"  is a doorstop of a book, combining his love of growing vegetables with his skill in cooking them. More than 30 different veg, listed alphabetically. Each chapter has an introduction, a section on 'in the garden' [growing hints, and suggested varieties] and another 'in the kitchen' [notes on cooking, seasonings and accompaniments] followed by some recipes. All written in his glorious mouth watering prose, with lovely photographs.  

It came out in 2009 [long before I was bitten by the gardening bug] so you may find it going cheap on ebay, or on the bottom shelf in a CS somewhere.

There were 6 chard recipes - and I chose the soup. It was suitably filling for a cold day.

It was filling and 'earthy' but we both enjoyed it. Bob suggested a little more salt [I usually put in too little, and mutter that he adds too much!] and also some smoked paprika [a good idea imho]

I'd picked up some Morrisons Savers Cooking Bacon for £1 this week and it is good value, and a fair quality. I had no lemon or fresh mint to hand, and also used 'easy garlic' from the jar in the fridge. I used my own homemade stock. So it was all stuff I had on hand. 

Here's the recipe...

A SOUP OF LENTILS, CHARD AND BACON

Ingredients [serves 4]

·         1 large onion finely chopped

·         olive oil

·         4 cloves garlic thinly sliced

·         100 gr bacon/ pancetta diced

·         small bunch parsley roughly chopped

·         250 gr lentils [I used green ones]

·         1 litre stock vegetable or chicken, water also works

·         Large bunch of chard

·         Salt & pepper

·         1 lemon 

·         small bunch fresh mint 

Instructions – use a large pot

1.       Soften the onion in the oil over a low heat, add the garlic and chopped bacon. Stir in the parsley

2.       Wash the chard thoroughly, set aside 4 beautiful stalks and leaves. Chop stalks thoroughly, set leaves aside. Add stalks to onions and bacon, continue cooking

3.       Wash the lentils and stir them into the onions. Pour over the stock, bring to the boil. Add a bay leaf or two if you like. Turn the heat down, so the lentils simmer merrily, and almost cover with a lid. Leave till they are tender but far from collapse- about 30 mins depending on your lentils

4.       Tear the reserved leave up a bit, tip them into the soup. Steam the whole leaves till tender.

5.       Season with salt and pepper, lemon juice and mint leaves – tasting as you go. Serve in warmed bowls, add the steamed chard, and serve with more lemon and mint for those who want it.

Notes

I had no mint or fresh lemon – I added a teaspoon of mint sauce from the jar in the fridge, and a small finely chopped preserved lemon.It worked ok!

Bob suggested that when we eat the second half [it keeps up to 3 days in the fridge] I should add some smoked paprika to give it an extra flavour.