Braised Sweetcorn With Chard
Author: Riverford Organics | Published: 11th August 2015 08:28 |
Try to get a slightly brown colour on the corn kernels as this imparts a faintly caramelised, smoky flavour.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4 people
Ingredients
- 2 corn cobs
- 50g butter
- 1 garlic clove, crushed
- 300g fresh chard leaves
- sea salt + freshly ground black pepper
Instruction
- Stand each cob upright on a board and cut downwards with a sharp knife in a sawing action to remove the kernels.
- Melt the butter in a pan, add the corn, then cover and cook gently for 10 minutes, until just tender and lightly coloured.
- Add the garlic and mix well. Meanwhile, blanch the chard in boiling salted water for a minute, then drain and refresh in cold water. Squeeze out excess water, chop the chard roughly and add to the corn.
- Cook for 3 minutes or so, until heated through, then season with salt and pepper and serve.
Courtesy of http://www.riverfordsacrewell.co.uk/
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