Chard with Black Pepper and Cream

• chard 14 ounces (400g)
• black peppercorns 2 teaspoons
• juniper berries a teaspoon
• butter 2 tablespoons (25g)
• heavy cream 2/3 cup (150ml)

1. Shred the leaves into thick strips.
2. Cut the stalks in half widthwise.
3. Steam the leaves and stalks until tender, bright green, and perky, then drain.
4. Meanwhile, crush the peppercorns and juniper berries lightly with a pestle and mortar, or with a heavy object on a chopping board.
5. Melt the butter in a saucepan and toast the crushed spices in it for a minute or two, until fragrant.
6. Pour in the cream and let bubble for a minute or so, until it starts to thicken slightly.
7. Season with a very little salt and add the drained leaves and stalks.
8. Toss them in the spiced cream until they are lightly coated.
9. Serve straightaway, while the sauce is still piping hot and creamy.

chard, black, butter, heavy cream

Taken from www.epicurious.com/recipes/food/views/chard-with-black-pepper-and-cream-381541 (may not work)