swiss chard with lentils and herbs

bietole e lenticchie con erbette

for 6

1.5 kg Swiss chard with stalks

250 g Castellucio or Puy lentils, rinsed

2 tablespoons each of chopped fresh marjoram and basil leaves

1 tablespoon each of chopped fresh fennel herb and mint leaves

Maldon salt and freshly ground black pepper

6 garlic cloves, peeled, 3 finely chopped

extra virgin olive oil

2 tablespoons olive oil

Cut the stalks from the leaves of the chard and cut them into 1 cm strips. Bring a large saucepan of salted water to the boil. Add the stalks and cook for 7–8 minutes until tender. Remove using a slotted spoon and put aside. Put the chard leaves into the same water, adding more salt if necessary, and cook for 4–5 minutes. Drain and roughly chop.

Put a separate, medium saucepan of water on the heat and add the lentils, the 3 whole cloves of garlic and the stalks from some of the herbs. Gently bring to the boil, turn the heat down and simmer, covered, for 30 minutes or until the lentils are al dente. Drain and pick out and discard the herb stalks and garlic. Pour in 3 tablespoons of extra virgin olive oil and season with salt and pepper.

Heat the olive oil in a large, thick-bottomed saucepan, add the chopped garlic and cook briefly to soften and colour. Add the chard stalks and let them cook in the garlic for 3–4 minutes, then add half of all the herbs. Stir to combine and fry briefly. Season with salt and pepper. Add the chard leaves to the mixture and stir only to incorporate the stalks with the leaves. Spoon in the lentils.

Serve with the remaining basil, mint and marjoram sprinkled over and a drizzle of extra virgin olive oil.