We have got some absolutely wonderful chard in this week. There’s mini chard “on the foot” – as the French call it, meaning the whole plant, stalks and all, from our supplier Univert in Provence, plus a mix of French and Italian rainbow chard, as delicious as it is vibrant.
Over in France, it’s all about the stalks – the most revered part of the plant, holding much of chard’s rich, earthy sweetness and flavour. Often cooked in a white sauce or a creamy gratin, our French friends really know how to make the most of this often overlooked part of the plant and really make its flavours sing, a trick definitely worth borrowing!
But keeping it simple with some garlic and lemon is also a wonderful way to enjoy chard. We recommend slicing and cooking the stalks first in garlic and oil until they start to soften, and then adding the leaves to gently wilt in a pan much like you would spinach leaves. Chard has plenty of moisture of its own, so it’ll sauté beautifully without needing much extra liquid – just a bit of garlic, lemon, and you’re sorted, with no soggy greens!
Chard leaves are slightly sturdier and don’t lose as much volume as spinach when wilted down, making them a wonderful alternative in stews and curries. They have a similar flavour profile, but with the added depth and complexity brought by those delicious and oh-so valuable stalks. So whether it’s a creamy gratin or a simple sauté, chard is not one to be missed this week, absolutely delicious! 😋
