Vegetables

Swiss chard with snail butter (serves 4)

    Extract from "Les bons petits plats de toujours." Weight Watchers.

Ingredients :
- 1 bunch of Swiss chard
- 1 lemon juice
- 4 large ripe tomatoes
- Salt, pepper
- 1 clove garlic, parsley
- 4 level teaspoons margarine		   Recipe:
1 - Remove the leaves from the Swiss chard. Peel the stalks to remove      the filaments. Wash them and cut into pieces.
2 - Blanch them 5 minutes in boiling salted water containing the juice of      a lemon. Drain them.
3 - Plunge the tomatoes into boiling water, then in cold water to remove      the skin. Remove the pips, dice them.
4 - Cook on gentle heat for around 45 minutes in a non-stick deep frying      pan. Season with salt and pepper.
5 - Chop the garlic and parsley finely. Mix with the margarine. Melt over      the vegetables and mix.

Serving suggestions: White wine Chablis 1er Cru Beauroy Veilles Vignes


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