This dish is a good accompaniment for fried polenta cakes and fried eggs.
If the chard leaves are large, remove the central stalk and slice into chunks and roughly chop the leaves. If the leaves are smaller, roughly chop the entire leaf.
Large bunch of chard
1/4 teaspoon chilli powder
3 cloves garlic, crushed
1 tablespoon capers, chopped
juice of one lemon
salt and pepper
Heat some oil in a large frying pan with a lid. Add the garlic, chilli and capers and stir-fry for a minute.
Add the chard and season with salt and pepper. Cover the pan and leave to cook gently for 10-15 minutes or so until all the chard has wilted. Add the lemon juice and mix well.
If you want more liquid with this dish then add 300ml of water and a vegetable stock cube before covering. In this case, add the water and stock cube and bring to the boil. Cover and turn down the heat and leave to simmer for 15 minutes.