Swiss chard, parsley and spinach (Natalia Conroy)

A clean, fresh tangle of garlic-flecked leaves for the table. A lovely accompaniment to rich dishes.

Serves 4
3 garlic cloves, peeled and finely sliced
4 tbsp olive oil
1 bunch Swiss chard, leaves blanched, stalks roughly chopped into 1cm pieces and blanched until soft
500g spinach, blanched until soft in boiling salted water and drained well
A small handful of capers
Juice of 2 lemons
1 bunch flat-leaf parsley leaves, finely chopped
Salt and black pepper

1 Fry the garlic in the oil until golden brown. Add the Swiss chard leaves and stalks, capers and spinach, toss with the garlic and oil. Add the lemon juice and parsley. Check the seasoning and serve.
Natalia Conroy, The Kitchen Orchard (Ebury), theurbanorchard.co.uk

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