Chard with anchovies and capers


  • 300g rainbow chard
  • 2 tbsp olive oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 chilli – de-seeded and chopped
  • 2 anchovies
  • ½ lemon – juice and zest
  • 1 tbsp freshly grated parmesan
  • 1 tbsp drained capers


Wash chard and chop into 1 inch lengths (stalks too). Heat the oil in a large pan over a medium heat and add the garlic and chilli to the pan. Toss until golden brown, which takes about 30 seconds – remove from the pan. Add the anchovies to the pan and break them up with a wooden spoon. Once they have dissolved (you might need to add a splash of water to stop them sticking to the pan), add the chopped chard stalks to the pan. Cook over a medium heat for 5 minutes, stirring constantly to prevent sticking. Then add the chopped leaves and cook for a further 8 minutes until leaves are fully wilted. Remove the pan from the heat and add the cooked garlic, chilli, lemon, parmesan and capers – tossing to combine evenly. Season to taste and serve.

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