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33b70e29 b18f 4f7f 8cd8 f05c935a6b7e  2016 04 04 16 21 03
lem monade
lem monade

Blanch rainbow chard stems while softening onion and garlic slices in olive oil, with chilli, rosemary, salt, and a bit of sage. Add some chickpeas and the chard stems to the pan – maybe some of the leaves or a little frozen spinach, too – cover with tomato purée and simmer until the flavours have come together and the sauce is slightly reduced.

Adjust the seasoning with salt and pepper, a little lemon juice might also be nice, and toss – diluted with some cooking water – with pasta, serve over polenta, couscous, rice, your favourite grain. Poaching an egg in the sauce for a version of shakshuka would be delicious. But so is eating it just as it is with feta crumbled on top and crusty bread on the side.

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