Chard Stems

I am a fan of Chard, but for years I had been relying on its spinach like qualities. The recent arrival of the Silver Spoon into my life, however, introduced me to the idea of using the chard stems which I had been throwing away up until now.

No more. After parboiling them slightly, I did a really lovely dish with olive oil, lots of garlic and anchovy. At this point I am limited to using the plain white Swiss Chard stems but my mouth is watering at the thought of recreating this dish in the summer months once the Bright Lights variety hits the farmers' market.