Ingredients
500g/1lb 2oz swiss red chard
100g/3¾oz butter
salt and pepper
Method
1. Trim the chard and cut the dry ends from the stalks.
2. Place a knob of butter in a large pan or wok and melt the butter over a medium heat.
3. When the butter is melted, add chard and toss around for 1-2 minutes until blanched, do not overcook.
4. Remove and drain on a kitchen towel.
5. Place in a bowl and use immediately.
