Chard stuffed with anchovies, pine nuts and raisins
The best type of chard for this recipe is the Italian variety with thick, succulent leaves that is the size of very large bok choy. As this variety can be quite hard to get hold of, you can use the more common larger Swiss chard, you just wont be able to stuff it, just cut the leaves from the stalk, and blanch both separately until tender, dress with olive oil, then sprinkle all the other goodies on top.
2 heads baby chard
1 large onion (peeled and halved)
2 cloves garlic (peeled and squashed)
4 anchovy fillets (roughly chopped)
1 tbsp toasted pine nuts
1/2 tbsp raisins (soaked in warm water for 10 mins)
1 tbsp parsley (roughly chopped)
2 tbsp home made breadcrumbs (fried in olive oil until crispy)
2 wedges lemon
Cut the onion into slices about half a centimetre thick, then slowly cook in olive oil until very soft, sweet and deep golden in colour. Add the raisins and pine nuts, season with pepper and leave to cool. Stir in the anchovies.
Take your chard and remove any damaged outside leaves. Carefully trim the base of the stalk if necessary, remembering you need to keep all the stalks attached to each other. Wash well, making sure you get any dirt from between the leaves.
Spoon the anchovy and onion stuffing into the middle cavity between the leaves, trying to get as much down toward the base as possible, then tie the leaves back together with string.
In a pot just big enough to hold both heads of chard, heat a good amount of olive oil with the garlic cloves and gently cook until well browned, then discard the garlic. Place in your stuffed chards and slowly cook for a couple of minutes carefully turning as you do, add about half a cup of water, a pinch of salt and cover with a piece of damp baking parchment followed by a lid. Cook over a very low heat for about 6-8 minutes or until the chard stalks are tender.
Carefully transfer to serving plates, spoon over some of the cooking juices and sprinkle with the breadcrumbs and parsley. Serve with a wedge of lemon.
Davo at Leila’s