Ingredients
750g Swiss chard
4 garlic cloves, or 2 heaped teaspoons of TJs crushed garlic
1 tbsp olive oil
400g peeled and chopped tomatoes
400g Portobello mushrooms
1 lemon
sea salt, black pepper
25g grated Parmesan (optional)
Method
Prepare the Swiss chard by rinsing well then stripping the white stalk part from the green leafy part. Chop the stalks into sections 1cm wide.
Peel and chop the garlic finely, fry in a tablespoon of olive oil for a few minutes in a big non-stick saucepan. Add the chopped white chard stalks. Put the lid on the pan and simmer for 5 minutes until the stalks start to soften. Add the tomatoes, season well with sea salt and ground black pepper. Turn down to a very low heat.
Wipe the mushrooms clean and slice into 1cm thick pieces. Add to the tomatoes, turning up the heat. Add the juice of the lemon and a little of the rind sliced into slivers 2mm wide.
Slice the green parts of the chard into ribbons 1cm wide, and add them to the saucepan. Continue cooking on top of the stove for 20 minutes, allowing most of the liquid to boil off; alternatively, put the pan into a hot oven, 200C or 400F for 40 minutes, uncovered. 10 minutes before the end of the cooking time, sprinkle with the grated Parmesan cheese.
Add a teaspoon of flax oil to each serving on the plate. This will serve 3 - 4 people. We ate this with cold thickly sliced cooked breast of chicken. You could add cooked shrimps to the mixture 10 minutes before it is done, or egg white cubes cooked separately.
This recipe is heavily adapted from the recipe from Rowley Leigh for Lasagne with Swiss chard and mushrooms in the Financial Times, 9 June 2007