Boiled chard, potato and carrot
This isn't really a recipe, but whenever I mention on social media that we've had boiled chard at home, there's always someone who asks me how to make it, and the truth is, no matter how easy it is, nobody's born knowing how.
Ingredients · Servings 4
- 1 kg of chard
- 4 medium potatoes
- 2 carrots
- Shall
- Extra virgin olive oil
- A few drops of lemon
Method · 17 min
- Remove any strings from the chard leaves with a knife.
- Chop them up and put them in a container with water to wash them well.
- Peel the potatoes, wash them and dry them. Chop them and set aside.
- Peel the carrots, cut them into pieces, and set aside. If you want to shape them like in the photo, read the tips.
- Pour water into the pressure cooker, about a quarter of its capacity—the vegetables will shrink as soon as they start cooking. Use the steaming basket that usually comes with the cooker for the vegetables; it's very useful for draining them once they're cooked. Add a little salt, then add the vegetables—read the instructions. Close the pressure cooker and cook. In my pressure cooker, they're done in 7 minutes.
- Take out the basket, spread on the plates, a drizzle of extra virgin olive oil and a few drops of lemon, or vinegar, or if you don't like it, don't add it.
