SWISS CHARD WITH LIME

Quick and simple, this is a delicious accompaniment to something rich. Fresh chard is usually fresher and more flavorful than spinach. Remove the large central spine with a sharp knife and cook it separately or save it for a stir-fry the next day.

1 lb Swiss chard, or 1 bag fresh spinach
Juice of one lime
4 tablespoons virgin olive oil
sea salt and freshly groud pepper

Prepare the chard or spinach. Tear the larger leaves apart and wash thoroughly. Chard leaves can be a bit gritty but, unlike spinach, will not wilt so readily in water.

Mix the lime juice with 3 tablespoons of olive oil and season with salt and pepper. In a saucepan heat the remaining olive oil, add the chard and stir.

Cover and allow to cook for 5 minutes over a medium heat, then remove the lid. The chard should be almost cooked, give it a stir and replace the lid for 1 minute more. Just before serving, stir in the lime and oil, mixing well.