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.
Find out more about these ingredients and techniques: Salt Black pepper