Chard

Description: A leafy vegetable that comes in a variety of bright colours. A popular type is Swiss chard, with a delious white stem as shown in the picture, but in the boxes you may come across green, white, red, yellow, orange or even purple stems. You may even get a colourful mixture known as Rainbow chard. All varieties are types of leaf beet, and as such very nutritios and a good source of iron.

In Season: Year round

Preparation: The stems are edible, in fact, many consider them to be the best bit. Chard can be used in many of the same ways as spinach. If the stems are not too thick both stem and leaf can be cooked together. Steamed is probably the best way. With thicker stems it is advisable to remove the leaf from the stem and cook separatly, allowing a little longer for the stem. Also nice in stir fry.

Recipe:Swiss Chard Pasta Sauce
750g Swiss chard
1 onion
4 cloves garlic
5 tbsp olive oil
150ml double cream
100g parmasan cheese
Chop chard and steam for 10 minutes. Slice onion and crush the garlic, then fry together for 15 minutesin the oil. Add the chard and cream and stir. Add the parmasan cheese and season with salt and pepper.