Spinach/ Chard/ Lettuce

(All Recipes have Gluten-Free Options)

Braised Baby Gem Lettuce (Serves 4)

When cooked in this way these lettuces become rather sweet and very special…I urge you to try them!

2 Baby Gem lettuce hearts

½ orange, juiced

30g butter

200ml chicken stock

Sea salt and black pepper

  1. Cut the lettuces in half, through the stalk, keeping each half in tact.
  2. Melt the butter in a frying pan, place each lettuce half flat side down in the pan and gently fry over a medium heat until the cut sides are caramelised.
  3. Add the stock and the orange juice to the pan so that the liquid comes about halfway up the lettuce, season with salt and pepper. Turn down the heat, cover and cook gently until the lettuce has wilted and is tender, but holding its shape.
  4. Remove the lettuce from the braising liquid. Keep the lettuce warm whilst you reduce the liquid by boiling gently to concentrate the flavour.
  5. Serve the lettuce with a little of the reduced liquor .

Stir Fried Swiss (or Rainbow) Chard

I must admit that I only started cooking this vegetable at home more recently; having enjoyed it in numerous restaurants over the years, I finally realised how very easy it is to cook!… I urge you try it!

1 bunch of fresh Swiss Chard

2 tablespoons extra virgin olive oil

1 clove garlic, sliced

Pinch chilli flakes

¼ teaspoon whole coriander seeds

  1. First rinse out the leaves of the chard, cut away the stalks and cut these into 1inch pieces. Chop the leaves inch wide strips.
  2. Sauté the garlic, chilli and the coriander seeds in the olive oil for about 30 seconds, then add the swiss chard stalks, lower the heat and cover, cook for a bout 3-4 minutes.
  3. Add the chopped leaves and turn over in the hot oil, cover once again and cook for a further 3-4 minutes.
  4. Taste to check it is cooked – it should be al dente (still have some bite), cook for a little longer if needed. Check the seasoning and serve straightaway.

Sautéed Spinach with Garlic (Serves 4)

2 large bunches of baby spinach (washed) – about 400g

Olive oil

2 cloves of garlic, sliced

Sea salt and black pepper

  1. Heat 2 tablespoons of olive oil in a large frying pan. Add the garlic and sauté for about 1 minute until the garlic is beginning to brown.
  2. Add the spinach, turning it over to coat in the olive oil. Place a lid over the pan and cook for 1 minute. Remove the lid and stir. Return the lid and cook for a further minute.
  3. The spinach should now be wilted, add a drizzle of olive oil, season with salt and pepper, and serve.