Monday, 22 May 2017

Tuesday Food Blog - Chard and more

I consider myself a very fortunate person. I have friends who grow their own vegetables and in their generosity receive handouts. This year it was courgettes, onions, sprout tops and leeks, and all were beautiful and had that indescribable freshness. This next growing season it could be chard.

Image result for chard

Chard is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red. Chard has highly nutritious leaves making it a popular addition to healthful diets (like other green leafy vegetables).


  1. Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper.
  2. Sauté until fragrant, about 1 minute.
  3. Add swiss chard; stir to coat.
  4. Cover and cook until tender (stirring occasionally) about 8 minutes.
  5. Squeeze juice from 1/2 lemon onto chard.
  6. Season to taste with salt.

A note of warning - the stalks take longer than the leaves to cook. Almost without exception recipes I've researched suggest 8 minutes for the stalks and half that time for the leaves.

There are a variety ways of using chard including tzatziki, with salmon and other fish, and in pasta and salad dishes.

Image result for chard dishes

The vegetable is rich in vitamins, K, A and C and has anti-inflammatory properties.

So given a few weeks I could be benefiting from a vegetable I haven't used before and grown on my own doorstep.

God Bless