Blette

Sliced, softened in oil, then the leaves collapse straight onto it.

Sicilian move: sugar against the mineral bitterness, no sauce required.

Bitter stalk, sweet nut. Fry the stalk first, the leaf goes in at the end.

The stems poach in it and turn from squeaky to silky.

Bland curd takes the iron note and hands back texture.

Sulfur in the yolk meets sulfur in the leaf and both go savoury.

Salt from the sea for a leaf that already tastes faintly of it.

Chard runs metallic. Acid is the fastest way to shut that down.

Glutamate covers the oxalate chalk on the back of the teeth.

Standard for creamed greens. The warmth flattens the iron.

Starch and leaf in one pot, the stems doing the crunching.

Bitter stalks wilted in the fat; the mineral note is what you came for.

Sesame fat clings to a wet leaf where olive oil just runs off.

Sour-sweet syrup over silverbeet, stems left deliberately crunchy.

The leaf iron and the shell iodine are one note at two volumes.