For the stems: Separate the stems from the leaves of the chard. Peel the outer layer to remove the fibres. Boil them for 1 minute and stop the cooking process by immersing them in ice water.
PREPARATION
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For the purée: Separately, boil the leaves for 10 minutes. Drain and blend them in a blender. Add a little water for a creamier texture and salt to taste.
Finish and presentation Place the chard leaf purée at the bottom of the plate or bowl. Arrange the stems cut into 3 or 4 cm pieces on top, alternating between different colours. Dress with a drizzle of olive oil, decorate with edible flowers and serve.
