Braised sweetcorn with chard
Try to get a slightly brown colour on the corn kernels as this imparts a faintly caramelised, smoky flavour. This simple side would work equally well with spinach or young kale, and is also good with the addition of a little smoked streaky bacon. Try it as an accompaniment to grilled chicken.
Ingredients
- 2 corn cobs
- 50g butter
- 1 garlic clove, crushed
- 300g fresh chard leaves
- salt and pepper
Method
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Step 1
Stand each cob upright on a board and cut downwards with a sharp knife in a sawing action to remove the kernels.
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Step 2
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.
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Step 3
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.
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Step 4
Cook for 3 minutes or so, until heated through, then season with salt and pepper and serve.
