Vegetables - Swiss chard with snail butter (Chablis 1er Cru Beauroy Vieilles vignes)


  • 1 bunch of Swiss chard
  • 1 lemon juice
  • 4 large ripe tomatoes
  • Salt, pepper
  • 1 clove garlic, parsley
  • 4 level teaspoons butter


Recipe for 4 persons, extract from "Les bons petits plats de toujours" Weight Watchers.

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 butter. Melt over the vegetables and mix.

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