Swiss chard and kohlrabi with lemon sauce

You could use chard or spinach in place of the swiss chard here

Ingredients

• 1 bunch Swiss chard (about 500g)
• 1 lemon, grated zest and squeezed juice
• 1 kohlrabi, peeled and halved
• 300ml vegetable stock
• 2 tbsp chopped fresh parsley
• 100ml olive oil
• large sprigs fresh rosemary, tarragon, coriander and parsley
• 2-3 garlic cloves

Method

Cut the chard stems from the leaves in a V shape, slice diagonally into 5mm strips. Thinly slice the leaves. Put in a bowl and scatter with a little lemon zest. Thinly slice the kohlrabi and sprinkle with zest too.

Boil the stock and lemon juice to reduce by half. Pour in a jug and mix in the chopped parsley. Cool, whisk in most of the oil.

Put the rosemary, tarragon and coriander into a steaming pan with the garlic. Cover with water and bring to the boil. Fit basket on top. Sprinkle base with salt and pepper and lay in the kohlrabi. Scatter over white chard and season again. Top with the sprigs of parsley. Drizzle with oil, cover and steam for 5 mins. Remove parsley and scatter over the green chard, lifting up the white vegetables lightly with a large fork. Cover and steam for 3-4 more mins.

Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.