You never know how to cook chard? Laurent Mariotte shares his stew recipe with you!

Very popular for centuries, chard gradually fell into oblivion, to the point where we no longer really know how to cook it. It’s a shame because they are very tasty and full of nutritional benefits. In soup, gratin, pan-fried, they lend themselves to multiple recipes. Today, Laurent Mariotte shares his recipe for chard stew with black garlic. A very delicious vegetarian dish to taste chard “in another light“, as the gastronomic columnist says

Don’t worry, it’s not moldy or burnt garlic! In fact, black garlic is simply white garlic that is dried and then cooked for a long time in an oven at low temperature (with a certain degree of humidity) then refined so that its flavors develop.

Although its color can be a little confusing, its flavor is unique! At the end of maturation, black garlic reveals very concentrated, tangy and fruity flavors, with subtle aromas of balsamic vinegar and prune. It is used as a condiment, from aperitif to dessert. Sliced, it enhances a vinaigrette, a sea bream carpaccio, a risotto, an omelette, or a vegetable stew, as in this recipe by Laurent Mariotte.