Recently I have been to Borough Market in London. It is such a cool place with a great atmosphere. It is supper nice and I highly advise you to experience it and have some food there. There are loads of gorgeous vegetables and I saw this amazing colourful one that I didn’t even know what it was but I just had to get it and do something with it. I got it from Ted’s Veg, he is such a nice guy! I end up making a very simple stir-fry when I got home but super delicious. The crispy and thick stalks give a great texture to this dish but you can also make it with white cabbage that I have also tried and tastes very good. Just make sure that you cook it till the chard or cabbage gets tender. One of the most nutritious vegetables, chard is full of antioxidants and anti-inflammatory benefits as well as many vitamins so I highly advise you to give it a try…
½ cup of lentils
4 leaves and stems of colourful chard
3 grated carrots carrots
4 spoons of olive oil
Rinse the lentils and put them to boil Great the carrot (I used the peeler to grate my carrots into long and thin pieces)
Cut the chard in small pieces
Cut the onion in thin slices
Put the olive oil in a frying pan and wait till it’s hot to add the onion and chilies. Reduce the heat and cook it till the onion gets tender for around 2 or 3 minutes.
Add the cabbage (and salt) and cook it as well in low heat till it gets tender for at least 5 min. Perhaps in this step will be better to keep it covered.
Add the mushrooms and cook it for 2 minutes till they get tender and with some colour. At this point you can increase the heat so you can get rid of any water released from the vegetables.
Add the carrot for 2 min more
Mix the lentils with everything
serve with some lettuce leaves and avocado. Eat it with chopsticks just for fun!