Swiss Chard is an annual crop here at Secretts. It’s super nutritious and much loved by our wholesale customer (London & Surrey Restaurants) and by our farm shop customers too. Although named Swiss Chard this vegetable is a native of the mediterranean rather than Europe and part of the beetroot and spinach family. Scroll down for how to use, prepare and an original recipe written for us by Elizabeth Silver on instagram as ElizabethSilverFood who is a local and regular customer here at Secretts.
Chard growing here at Secretts!
How to Prepare
First thoroughly wash the leaves in water to remove any surface particle of soil. Spin or drain well and pat dry with a paper towel to remove any water. Lay the leaves upside down on a chopping board and remove the stem by cutting on either side with a small sharp knife. With chard the stems, as they are not as fibrous as kale can be used in cooking but they just need longer to cook that the leaves which will shrink back in a similar way to spinach. Scroll down to see some links to recommended recipes.
Why not try this lovely recipe for Creamy Swiss Chard written for our monthly newsletter by Elizabeth Silver – you will find her gorgeous food writing and photography over on instagram (link here). Download a kitchen copy of this recipe to print here.
Here are some links to a few recipes we think you may enjoy!
Get 29 recipes for Swiss Chard from Epicurious here
Get 19 recipes for Swiss Chard from Bon Appetit here