Caesar Crossing the Alps

Serves 2

• 1/2 bunch of Swiss Chard, cleaned and roughly chopped
• 2 Tablespoons plus 1 teaspoon Olive oil
• 1 clove garlic, crushed
• Squeeze of lemon juice
• 2 slices good French or sourdough bread
• 3 Tablespoons grated Parmesan cheese
• 2 anchovies

Heat 2 tablespoons oil in a 12″ skillet and add the crushed garlic. As soon as the garlic softens add the chard, salt and pepper to taste and a squeeze of lemon juice. Cover the pan and cook until good and soft; then cook uncovered until most of the liquid has evaporated. Transfer to a bowl. Wipe out the pan, add the remaining olive oil and fry the bread until toasted.

Place slices of bread on individual salad plates, top with cheese and anchovies.

Serve to happy Sally!