Recipe Swiss Chard with Feta Cheese and Spring Violet Garlic
Hi everyone!
Today we’ll be cooking Swiss Chard, a seasonal vegetable rich in vitamins and minerals. So, combined with our Spring Violet Garlic, we will obtain a healthy dish full of benefits for our body.
We also propose to you a dish to seize the Chard stems, make sure to note it down!
Method
Peel and finely laminate the Spring Violet Garlic cloves.
Wash the Pepper, remove the seeds and chop it into small dice.
Thoroughly wash the Courgette skin, since we will not remove it; then cut it into thick 1-2 finger-width slices.
We will use the Chard stems and set aside the rest for other recipes. Cut off the edges of the stems and discard them, finely dice the rest.
Pour a dab of Oil in a pan on medium heat and add the Garlic. Let it cook until it goldens, and then add the Pepper and the Chard stems.
Cook for approximately 5 minutes and then add the Courgette slices.
Sauté until the Courgette softens and, at that time, pour the Cream and let it reduce for a few minutes.
Add the cheese, stir for a few seconds until it starts to melt, and then remove from the heat.
DISH PRESENTATION:
Place a mould on a plate (we used a circular one) and put the mixture in it. Press lightly for the mixture to take the shape of the mould, and then remove it.
Decorate with a few dice of Cheese and some fresh Parsley.
TIPS FROM THE CHEF_Miguel Ángel Mateos:
- This is a very savoury and creamy dish that is really pleasant on the palate.
- If you would rather obtain a less fatty dish, you can eliminate the Cream and simply add Olive Oil.
- Adding crushed nuts to this dish, such as Almonds or Hazelnuts, will give it different textures and improve the flavour even more.