• 3-4 leaves of chard depending on their size
  • 1 tbsp olive oil
  • 1 400g can of Haricot Blanc or other bean equivalent eg Butter Beans
  • 4 medium tomatoes, cut into small chunks
  • 2 cloves of garlic, crushed
  • First prepare your chard. Wash well, then cut out the stalks and slice them up like your would celery. Reserve the leaves for now.
  • Heat the oil in a deep frying pan and add the chard stalks. Season and fry for 5 minutes. Add the rinsed beans, chopped tomatoes and garlic. Fry for another 5 minutes until the tomatoes are melting into a kind of sauce.
  • Roll up the chard leaves  and slice into strips. Add to the pan and cook for another 4 minutes and they will wilt down into the pan. Season generously and serve. Served with smoked sausage in the picture.