The naked chef strikes again

[karohemd]

Ingredients:
Chard leaves, cut into chunks
a good handful of podded broad beans
potatoes, cut into chunks and parboiled to not quite tender
streaky bacon, cut into bits
onions, sliced finely
garlic, finely chopped
a good olive oil, balsamic vinegar, coarse sea salt, freshly ground white pepper

Method:
Put a large, heavy nonstick frying pan on medium heat and cook out the streaky bacon, add the onions and garlic and fry those for a while. Add the potatoes and fry the lot for about five minutes or until the potatoes are tender. Meanwhile, steam/microwave the broad beans for about three minutes and then add them and any liquor to the pan. Mix thoroughly. Put the chard on top, drizzle with olive oil and balsamic vinegar and season with sea salt and white pepper. Put a lid on and let the chard wilt, about three minutes. Mix again and turn out on a plate. Yum.


Many thanks for your answers to my earlier question!
(cross-posted)

Comments

[diasporal-waves.livejournal.com]

Very nice, I may try that with butter beans (not a broad bean lover, was forced to eat them as a child). Mind you, after describing yourself as a naked chef, I need an image to leave my mind first :)

[the-mendicant.livejournal.com]

The food looks yummy, but I have to confess that I have problems with that icon - I can't help wondering now, whether you cook in the nude, and if that's a whole new fetish I'm not aware of?

[karohemd.livejournal.com]

*grins* I shall leave you in the dark about that one but I assure you, the apron stays on (too many sharp knives and hot ovens/pans). ;o)