Swiss chard
Leafy vegetable with tender leaves and crisp edible stalks, suitable for sautés, soups, gratins and fillings.
What it offers and why to use it
Swiss chard is a leafy vegetable with tender leaves and firmer edible stalks. Cook the stalks slightly longer and add the leaves later to preserve colour and texture.
Earthy, green and gently mineral, becoming mild and tender when cooked.
From shopping to cooking
Choose
Choose crisp glossy leaves and firm stalks without blackened edges or wilting.
Store
Refrigerate unwashed in a loose bag with absorbent paper and use within a few days.
Prepare
Separate stalks from leaves, wash thoroughly and cook the stalks first. Use in sautés, stews, omelettes and fillings.
How to make the most of it
Good pairings
Pairs with garlic, onion, potato, pulses, egg, tomato, nuts and mild cheese.
How to substitute it
Spinach or beet greens can replace it, with shorter cooking for tender leaves.
Recipes with swiss chard
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