Also known as Swiss chard, leaf beet, spinach beet and sea kale beet, this leafy green vegetable is related to the sugar beet, and has large, tough leaves that taste a little like spinach, but slightly sweeter.
Younger leaves can be eaten raw in salads; the fleshy stalks are usually cooked separately, as they take longer to soften.
Chard is packed full of vitamins and minerals, and should be briefly boiled or sautéed to retain as many of these as possible.
Swiss red chard
• 500g/1lb 2oz swiss red chard
• 100g/3¾oz butter
• salt and pepper
1. Trim the chard and cut the dry ends from the stalks.
2. Place a knob of butter in a large pan or wok and melt the butter over a medium heat.
3. When the butter is melted, add chard and toss around for 1-2 minutes until blanched, do not overcook.
4. Remove and drain on a kitchen towel.
5. Place in a bowl and use immediately.