Also known as Swiss chard, leaf beet, spinach beet and seakale beet, this leafy green vegetable is related to the sugar beet, and has large, tough leaves that taste a little like spinach, but slightly sweeter. Younger leaves can be eaten raw in salads; the fleshy stalks are usually cooked separately, as they take longer to soften. Chard is packed full of vitamins and minerals, and should be briefly boiled or sautéed to retain as many of these as possible.
Gigantes with tomatoes and greens
Spiced slow-cooked mutton with Mexican chillies, puréed squash and sautéed chard
Adaptable bean soup
Chard is available all year. Look for fresh green leaves and firm stalks with no signs of wilting or discolouration.
Keep in a paper bag in the fridge for 2-3 days, or blanch and freeze.
Article by Felicity Cloake
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