Succulent dark green leaves with eye-catching white stems. Think spinach, but sweeter and more robust. Swiss chard is full of earthy flavour, and holds its texture well when cooked.
Storage & prep
3 to 5 days
Storage: The leaves are fairly robust and sit somewhere between spinach and the lighter of the kales. You’ll still want to use it up within 3-4 days. Don’t prepare your chard until you intend to cook it as the leaves and stalks deteriorate more quickly when divided.
Prep: Remove the root end to separate the stalks. They’ll need a good wash to remove any sand or grit, just before use. The stalks and leaves are both edible but cook at different speeds. Unless slow braising, they are best separated. Strip or cut the leaves away and then finely dice or slice the stalks.
You can lightly fry or blanch the stalks until tender before adding the leaves to wilt in the final few minutes. Some people prefer to use the leaves only, in much the same way as you would spinach. This doesn’t mean that the stalks need be wasted, they can be diced and added to a mirepoix of onions, carrots and celery as a base for soups and stews.
Swiss Chard Recipe
FRENCH STYLE GALETTES
Melting cheese, seasonal chard and a whole egg housed in a buckwheat pancake.