Swiss chard & kohlrabi with lemon sauce

Swiss chard & kohlrabi with lemon sauce

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Cooking time

Ready in 30 mins

Skill level

Moderately easy

Servings

Serves 4 - 6

Gordon Ramsay combines these two under-used vegetables to create a wonderful steamed side dish

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
255
protein
4g
carbs
8g
fat
23g
saturates
3g
fibre
2g
sugar
0g
salt
0.93g

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

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Method

  1. Cut the white chard stems from green leaves in a V shape, slice diagonally into 5mm strips. Slit the leaves in half, roll 3-4 at a time like a cigar, thinly slice. Put in a bowl and scatter with a little lemon zest. Thinly slice kohlrabi and sprinkle with zest also.
  2. 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.
  3. 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, 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.
  4. Remove to a serving dish and pour over some sauce to serve. This tastes wonderful with grilled salmon or a chicken breast.

Recipe from Good Food magazine, February 2005

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Comments

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blucas's picture

I cooked this dish this evening to go with some steamed salmon and it was delicious. Unfortunately I did not have any kohlrabi to hand just chard and it tasted very good cooked this way. Will try again with the kohlrabi.

cjsansom's picture
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Very tasty; worth the preparation time. Served with chicken, as suggested, and crushed pots/turnips/carrots. Will cook again but will make sure we have more swiss chard as it does wilt down to almost nothing.

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