You can make this with any sort of green leafy vegetable, it's incredibly simple, nutritious and very quick. It's very good with a few black olives on top too.

If you're using chard with larger stalks, separate the leaf from the stalk and chop the stalks into cm widths. Cook the stalks for longer than the leaves.

Serves 2

Ingredients

2 slices of good quality bread (sourdough is great for this)
2 double handfuls of Chard (or spinach, kale, cavolo nero etc.)
2 cloves garlic, sliced
1 pinch of chilli flakes
Olive oil

Method

1. Blanch the chard until soft in plenty of boiling, salted water. Put the stalks in first so they cook for longer. Drain.
2. Fry the garlic in olive oil until it just starts to colour then add the chard and a pinch of chilli. Season well.
3. Toast the bread. If you like lots of garlic, you can rub the toast with garlic too.
3. Pile the chard onto the toast, pour over lots of olive oil and eat immediately.