Swiss Chard also known as Silver Beet or Chard 

With large, crinkly green leaves and fleshy stems that are commonly creamy white but also red or golden, chard is often cooked as two vegetables. The leaves are like spinach in flavour, but more robust in texture and is a good source of folate, fibre and vitamins A and C. Native to the Mediterranean, its many types include swiss chard, ruby chard, silver and seakale beet.

Available in supermarkets all year round, chard should have crisp dark-green leaves and creamy white, fleshy stems. Avoid any with wilted stems or leaves.
Cut off the string holding the swiss chard together and remove and discard any damaged leaves. Trim the white stalks. Store in the fridge in a sealed plastic bag for up to three days.
Flavour Affinities
  • anchovies

  • beef

  • butter

  • chicken

  • garlic

  • lemons

  • olives

Category: Vegetables

Sub-Category: Leafy Vegetables