Here’s a great way to use up a LOT of chard. The quantities below are per person.

Bring a large pot of water to a boil. In the meantime, strip the leaves of three stalks of swiss chard (around 250g), making sure that they have been well rinsed before and set aside. Finely chop the stalks (around ½ cup) and set aside. Layer the leaves one on top of the other, roll up into a neat package and slice thinly into a chiffonade (see photo above).  

Cook 100g of whole wheat spaghetti according to package instructions (should be around 10 minutes). You can use regular spaghetti but the flavours will be a little less robust.

Fry 2 finely chopped garlic cloves in some olive oil for about 30 seconds before adding the stalks. Stir around and continue cooking for about 5 minutes on a medium-low heat. Finally add the leaves and cover till the leaves have wilted. Season with sea salt, pepper, chili flakes, a little lime zest and the juice of ½ a lime.

Drain the pasta when al dente and return to the pot. Add the swiss chard and stir around till well incorporated. Add some shredded parmesan and a drizzle of olive oil and serve straight away.

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