How to cook Chard

Add the whole lot (stems and all) to a delicious pork and chickpea pot roast, or wilt down and serve as a side dish. Add small chard leaves to salads. Chard can also be cooked in the same way as spinach and is often steamed, stir-fried, sautéed, or wilted into stews and sauces. Large leaves can also be stuffed or used as wraps. The crunchy stem is delicious, and is often braised until tender.

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WHAT IS CHARD?

Chard is a leafy vegetable of the goosefoot plant family, related to beetroot, turnips and swedes. It’s such a colourful vegetable – over the years, growers have bred varieties in purple, red, yellow, orange, white, and even shocking pink! It’s also a brilliant substitute for spinach, and easy to grow as the plant can withstand the cold and will keep growing for two years.

WHEN IS CHARD IN SEASON?

Chard is in season from June to November.

HOW TO STORE CHARD

Keep it in the fridge and use within a few days.

What are the health benefits?

Chard is super-high in folate. Folate is a nutrient we need to make red blood cells – we need red blood cells to transport oxygen around our body. It's also high in vitamin C and magnesium.