Rainbow chard with orange, garlic and caraway

Chard LeavesThere will be chard in the crop share again this week. If you would like to try something different, this recipe was given to us by member Amanda Gould and is from Yotam Ottolenghi:

2 tbsp olive oil
4 thin strips orange skin (with no bitter white pith)
2 garlic cloves, peeled and sliced thin
½ tsp caraway seeds
400g rainbow chard, washed, stalks and leaves separated, stalks cut into 2cm pieces and the leaves left whole
Salt and black pepper
½ tsp lemon juice
Heat the oil in a large saute pan on a medium-high heat. Add the orange skin, garlic and caraway, and fry for a minute or two, just until the garlic starts to take on a little colour. Add the chard stalks and leaves – to start with, you’ll think it won’t all fit in the pan, but it will do, once it’s stirred in and the leaves wilt. Add a quarter-teaspoon of salt and fry for eight to nine minutes, stirring frequently, until the stalks are soft and the leaves are just starting to brown. Take off the heat, season to taste, and serve hot or at room temperature, with the lemon juice drizzled on top.