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Chilli Sweetcorn with Chard     Veg  HT  ACC  20mins

 

Serves 4     Hot Vegetarian Vegetables Accompaniment Gluten Wheat free Eggless

Ingredients
75g/3oz Butter
2 Chillies, deseeded and finely chopped
4 Corn on the Cobs
2 Garlic Cloves, crushed
450g/1lb Swiss Chard or Spinach Leaves
Salt

Instructions

1. Cut the kernels from the cobs with a sharp knife. Melt the butter in a large saucepan, add the chilli, sweetcorn kernels and garlic and cook over a low heat for about 8 minutes, stirring from time to time.

2. Cut off the thick stalks of the Swiss Chard and reserve for cooking another time. Blanch the chard leaves in boiling salted water for 1 minute (half the time if using spinach). Drain well, squeeze out most of the excess water then roughly chop.

3. Add the chopped leaves to the corn together with salt to taste, mix well and continue to cook very gently for 5 minutes, stirring from time to time.

NB The stalks of Swiss Chard can be cooked like Asparagus and served on their own as an accompaniment.

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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