Chard Puree

Original recipe from the book “The Starvation Recipes” by Eleni Nikolaidou

“Chards like all greens are usually consumed boiled, as a side salad. And yet, all of the so-called ‘sweet’ greens, like chards and spinach, can easily be puréed and served as a main dish.

• Wash your greens carefully and boil them in very little water on low heat.
• Use as little water as possible so that you won’t have to spill any at all. You could also steam them on very low heat.
• When they are done, spread them on a platter and use a knife to cut them into really small pieces, like minced meat. You could also use a purée press, but make sure you don’t waste any of the juice.
• Depending on the amount of the greens you have, use up to two tablespoons of cooking fat. Heat it up in a saucepan and when it melts add the chopped greens.
• While stirring, slowly add some milk―for about 2,6 lb/1,200 g of greens you will need 8,1 fl oz/240 ml of milk―and let it boil.
• Don’t stop stirring, or it can stick to the bottom of the pan.
• The result will be very similar to mashed potatoes but if you want to make it heartier add a good handful of flour (add it at the beginning and cook with the fat, then proceed with the greens and milk as described above).