1½ pounds chard leaves, roughly chopped
4 tablespoons olive oil
Juice of ½ lemon
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
Boil or steam chard leaves for 10 to 15 minutes until tender. Drain in colander and transfer to serving dish. Add olive oil, lemon juice and garlic; season to taste. Serve at room temperature.
Serves four to six.
"Wild Rosemary & Lemon Cake" by Katie and Giancarlo Caldesi (Hardie Grant Books, 2013)