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    Braised Chard Bruschetta with Lemon Garlic and Caraway Seeds

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    Braised Chard Bruschetta with Lemon Garlic and Caraway Seeds

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes

    Serves: 6


    • 250g Swiss chard, washed and dried
    • 100ml Olive oil
    • 1 Lemon, juice of ½ zest pared and roughly chopped
    • 4 Garlic cloves, 3 finely sliced, 1 halved
    • 1 Red chilli, split lengthways
    • 2 Rosemary sprigs, chopped
    • 1 tsp Caraway seeds
    • 6 slices Sourdough bread
    • 2 tbsp Extra virgin olive oil


    1. Using a sharp paring knife, separate the stems of the chard from its leaves. Bring a pot of water to a rapid boil, add a little salt and blanch the stalks for a minute or two, then refresh them in iced water. Drain and cut into 1cm lengths. Roughly shred the chard leaves but keep separate
    2. In a saucepan large enough to hold the chard, heat the olive oil over a moderate heat. Add the lemon zest and leave to bubble for 1 minute, then add the sliced garlic, chilli, rosemary and caraway seeds.
    3. When the garlic begins to caramelise, add the chard stalks, lemon juice and a decent pinch of salt. Cover with a lid, reduce the heat and leave to simmer for 3–4 minutes or until the stalks are tender. Add the chard leaves and continue to cook until they, too, are tender. Remove the chilli, then check the seasoning, adding some more lemon juice if you like, as well as salt and pepper
    4. To serve, grill the sourdough and rub with the cut sides of the halved garlic clove. Spoon over the braised chard and its juices, with a little extra virgin olive oil.

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    Drinks recommendation

    The flavours here deserve a really classy off-dry riesling. This has bracing acidity to balance the lemon and caraway,with plenty of ripe fruit flavour to hold its own against the garlic and chard. Leitz Rudesheimer Rosengarten Riesling Kabinett 2007 Rheingau, Germany. Bin 58029


    Average user rating

    5 stars