For the second dish in my chard challenge, we embrace the unbeatable line up of lemon, parsley, garlic, shallots and capers. You’ve got sour, savoury, pungent, sweet and salty; add to that the earthiness of chard and you’re onto a winner.
You’ll need to fish out the teeny baby chard leaves for the recipe, leaving the larger, tougher leaves for another day. Excuse the ropey photo and clumsily written recipe!
Enough spaghetti for two (greedy) people
1 large banana shallot, cut into strips
1 large red chilli, finely chopped
2 cloves garlic, finely chopped
Tbsp capers, roughly chopped
Large handful of baby chard leaves, washed
Put a big pan of well salted water on to boil. Five minutes before you put your spaghetti in the pot, heat a large, deep frying pan, and fry the shallots and chilli in generous glug of olive oil over a medium heat. After two minutes, lower the heat and add the garlic. Put your spaghetti onto boil, and a minute or two before it is cooked, add the capers and a generous amount of black pepper to the frying pan.
Drain the pasta, and combine everything with the remaining in the frying pan, ensuring that every last morsel is coated in the delicious garlicky, lemony, chilli flavoured oil. If you salted the pasta-water well enough, along with the capers you shouldn’t need much if any additional salt. A few parmesan shavings wouldn’t go amiss, but aren’t essential.