Garlic-braised chard goes great with so many dishes, I just love it. I decided to serve the chard with oven-baked trout this time. So good!

Remember that chard, just like all the other leafy greens, will shrink when you cook it. So, you might need to harvest a lot more than you think.

Instructions:

Start with the fish.
Turn the oven to 390 degrees (200 degrees Celsius.)
Clean the fish, remove the scales and rinse it.
Put the fish on a greased tray and put chopped scallions in the fish.
Season with salt and pepper.
Bake the fish in the oven for 20 minutes.

Use a sharp knife to shred the chard length-wise.
Heat a pan and add olive oil.
Add the leaves and cook them (don't let them go brown though.)
The stalks should be soft but with a little bite.
Add the garlic after cooking the chard for a little bit, and add a splash of olive oil.
Season with salt.

I often make a dressing with fresh herbs, oil, salt and a little lemon for my garlic-braised chard too. Delicious!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth