Often referred to as Swiss chard, this leafy green vegetable has large crinkly green leaves with a white stem or dark green leaves and a bright red stem. The stalks and leaves are usually cooked in different ways.
Uses: Chard leaves can be used in the same way as spinach - as an accompanying vegetable, in sauces and pasta bakes. The stalks can be used in soups, sauces and stocks.
To store: Keep chard in the fridge and use within 3-4 days.
To prepare: Cut the leaves from the stalks, either using a sharp knife or with kitchen scissors. Wash the leaves well and steam or cook in a pan (without any extra water) for 3-4 minutes or until wilted, drain well and press out any excess moisture with the back of a spoon before using. Wash the stems and remove any stringy parts, leave whole or chop into pieces and cook in boiling salted water until tender, add to soups and sauces as required.