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Swiss Chard |
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Swiss chard is another one of those vegetables that tends to arrive in large, unexplained bundles in your veg box!
It doesn't keep for long, so you should make it one of the first things you use from your weekly box.
Its earthy taste is a little stronger than spinach.
If you decide you like the tatse, then you're onto a winner, because chard is one of the most nutritious vegetables around.
It can be hard to persuade kids to eat chard, so you might want to "hide" it. If this sounds useful, you could try:
Swiss chard pesto
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About Chard |
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Chard
is a member of the beet family and has a crunchy stalks and spinach-like leaves.
It is commonly known as Swiss Chard, even though it isn't Swiss. It's actually native to the Mediterranean area, but is now cultivated worldwide.
It's thought to have been given the "Swiss" part of its name because the Swiss botanist, Koch, gave it its scientific name in the 1800s.
The leaves have a slightly bitter, earthy flavour and are excellent eaten either raw or cooked.
The ancient Greeks and Romans prized chard for its medicinal properties.
It's an excellent source of iron, vitamin C and magnesium (essential for the absorption of calcium). So it's well worth trying to persuade kids to eat it - even if you have to disguise it! (Try Swiss chard pesto for this!)
The main chard season is June to August in the UK, though polytunnels mean it's often available for a longer season. There are some varieties that can be grown over winter, making it a useful filler crop during the cold weather.
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Red Chard |
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White Chard |
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Yellow Chard
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Rainbow Chard
Rainbow chard doesn't actually exist. Instead, it's where white, red and yellow chard are bunched together!
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How To Choose |
Chard leaves should be green, not browning or yellowing.
If they're already wilting, then they're past their best.
For organically grown chard, you might find some minor leaf damage from caterpillars and slugs. The leaves are still perfectly edible (when washed).
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How To Store |
Don't wash chard before storing it - the extra moisture can cause it to wilt.
Keep it either loose or in a paper bag in the fridge for 2-3 days. Much longer than this and they will start to wilt. |
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How To Use |
Wash chard well before use, to remove any soil and grit from the leaves.
Chard can be used raw in salads, similar to spinach in cooked dishes and some people even use it in desserts! (We've not tried this yet - anyone got a chard dessert recipe?)
If your chard has chunky stems, then it can be easier to treat it as two separate vegetables. The stems will need to cook for longer than the leaves.
Snap off the stems and chop them. Saute them with garlic and butter until soft. Chop the leaves and add them for the last 2 minutes - just like spinach. Finish with a little fresh, grated nutmeg.
Use the leaves as you would spinach. Make sure you don't overcook them, or they'll go slimey...
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Suggested Recipes | |
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| Autumn Pizza |
Don't be put off making your own pizza by thinking it's complicated - it's actually really simple. This one uses autumn veg box ingredients to make a delicious topping.
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| Kale And Roquefort Parcels |
If you’ve got an excess of kale and a household that’s close to being fed up of eating it, here’s a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.
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| Kale Pesto Pasta |
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
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| Porcini Mushroom And Spinach Quiche |
This quiche is great with dried porcini mushrooms. nd it’s a great way to use up spare spinach. Or, if you prefer, you can substitute Swiss Chard.
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| Spinach And Potato Curry |
If you've got some spare spinach and fancy a filling evening meal, this one is easy to make. It's similar to the Indian Sag Aloo. It also works well with Swiss chard, instead of spinach.
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| Spinach Gnocchi Bake |
Spinach and Gruyere cheese make a delicious combination in this gnocchi bake. If you don't have spinach, it also works well with kale or chard.
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| Spinach, Blue Cheese & Pine Nut Lasagne |
This is an amazingly delicious recipe for spinach lasagne. We kept going back for more. It takes a little effort, so you might want to make double and freeze half for another day - if it lasts that long!
Also works well with Swiss chard or kale.
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| Spring Vegetable Quinoa |
Quinoa (pronounced “keen-wa”) is a South American “grain” – actually a seed. It’s considered by many to be a super-food, because of the balance of proteins it contains. It's easy to cook and delicious.
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| Swiss Chard and Sesame Stir Fry |
This lovely Swiss Chard recipe turned my hubby from dreading chard in our veg box to loving it! Easy to make, very colourful (if you use rainbow chard) and good for you, too, with a wonderful sweetness and a savoury crunch. Also works well with spinach.
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| Swiss Chard Pesto |
This recipe is a variation on a traditional Egyptian dish. It includes the addition of toasted pine nuts and parmesan, to give more breadth to the flavour.
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| Watercress, Spinach & Goats' Cheese Salad |
I invented this recipe one lunchtime when we were all craving salad – in the depths of winter. The warm goats’ cheese and delicious dressing makes this salad a filling winter or springtime treat. You can also use kale, chard or beetroot leaves.
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Got one? Send us your chard recipe!
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