This is one of my favorite summer recipes.  I wonder down to the pottager, pick some rainbow chard, make the meal and then sit outside to eat it… Hmm I hearing you thinking.  It is neither summer nor eating outside weather!

Well, I am clearing out my pottager beds and pulling out the remains of last years vegtables to get ready for planting up this spring.

I grew the chard last summer, started eating it in June and it has lasted until now, I have a few small plants left so decided to make my Chard and Spaghetti. The Chard stalkes are too tought to eat now, and as it cooks, the chard goes darker than in summer and it has a stronger taste, as it has been growing for months rather than weeks now.

This is another of my nice and easy meals.

Ingredients – to make dinner for 2

2 large handfulls of chard, I have Rainbow Chard
4tbsp butter
2tbsp olive oil
clove of garlic
chilli to suite your tastes

hard cheese (or whatever you have in the
fridge) grated

Method

Remove the stalks from the chard (they are tought at this time of year)
Boil a pan of water and cook the spaghetti
Tear/cut the chard leaves into bite sized pieces
Heat the butter and oil in a frying pan with a lid
Once melted add garlic and chilli and gently brown
Add the Chard, give a good stir covering the leaves with the butter mixture
Put the lid on, turn to a low heat and cook for 5 minutes or until the chard
has softned.
Place the saghetti into bowls and put the chard mixture on top, sprinkle cheese on top.

…. I told you it was easy! Enjoy.