Ingredients
- chard 14 ounces (400g)
- black peppercorns 2 teaspoons
- juniper berries a teaspoon
- butter 2 tablespoons (25g)
- heavy cream 2/3 cup (150ml)
Instructions
- Shred the leaves into thick strips.
- Cut the stalks in half widthwise.
- Steam the leaves and stalks until tender, bright green, and perky, then drain.
- Meanwhile, crush the peppercorns and juniper berries lightly with a pestle and mortar, or with a heavy object on a chopping board.
- Melt the butter in a saucepan and toast the crushed spices in it for a minute or two, until fragrant.
- Pour in the cream and let bubble for a minute or so, until it starts to thicken slightly.
- Season with a very little salt and add the drained leaves and stalks.
- Toss them in the spiced cream until they are lightly coated.
- Serve straightaway, while the sauce is still piping hot and creamy.
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