Chard with Black Pepper and Cream

1. 1

   Shred the leaves into thick strips.

2. 2

   Cut the stalks in half widthwise.

3. 3

   Steam the leaves and stalks until tender, bright green, and perky, then drain.

4. 4

   Meanwhile, crush the peppercorns and juniper berries lightly with a pestle and mortar, or with a heavy object on a chopping board.

5. 5

   Melt the butter in a saucepan and toast the crushed spices in it for a minute or two, until fragrant.

6. 6

   Pour in the cream and let bubble for a minute or so, until it starts to thicken slightly.

7. 7

   Season with a very little salt and add the drained leaves and stalks.

8. 8

   Toss them in the spiced cream until they are lightly coated.

9. 9

   Serve straightaway, while the sauce is still piping hot and creamy.

No additional tips available.