I love chard. I really do, it’s so easy to grow (it really requires no more than planting a seed and two months later you have a small bush), it’s so pretty with it’s bright red, yellow or white stems AND it gives you two veg in one – crunchy stalks and spinach-like leaves. Plus its incredibly good for you – packed with vitamins A, C and K with anti-inflammatory properties and it helps to balance blood sugar.
Mr P has to put up with a lot of chard on the menu – I grow so much of it (along with potatoes) that most of our summer meals consist of chard and garden potatoes of some variation or other. Luckily he doesn’t complain too much! It is really at it’s best now – if you don’t grow your own lots of the farm shops will stock it.
My favorite way is to sauté chard – it’s so quick and easy. This makes the perfect partner for meat or fish.
- 1 large bunch of fresh Swiss or Rainbow Chard
- 2 tbsp olive oil or butter
- 1 clove garlic, chopped
- Ground black pepper
Rinse the leaves under the tap. Remove the leaves from the stalk – this is best done by holding the stalk in one hand and using the other hand to tear the leaf away from the stalk.
Roughly cut up the leaves, and chop the stems into short lengths. Keep the stems and leaves separately as the stems will be added first.
Sauté garlic in the oil (or butter) on a medium heat for about one minute or until fragrant.
Lower the heat and add the stalks. Fry them gently for about 5 minutes.
Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.