• 300 g M caul fat, soaked in cold water with the juice of ½ lemon(at least an hour or up to overnight; see note)
• 1 tsp Quatre-epices (see note) or ½ tsp ground allspice and ¼ tsp ground nutmeg
• 30 ml Ricard pastis de marseille
• Finely grated rind of 1 lemon and ½ orange
• 1 bunch Swiss chard or silverbeet, leaves only, washed and coarsely chopped
