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Wash the chard thoroughly and remove any gnarly bits from the stalks. Chop the stalks into 1cm strips then remove the leaves and roughly tear into chunks. Peel and finely chop the garlic.
Warm the olive oil in a heavy based frying pan. Cook the garlic on a low heat for a minute until lightly golden, giving it a good stir with a spoon as it cooks. Add the chard stalks, season with salt and pepper and cook for 4 minutes until the stalks have softened with a little crunch.
Once the chard is tender, remove the pan from the heat and squeeze over the lemon juice. Serve straight away.
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