TIPS: Swiss Chard

Raw or cooked, this green can add load of flavor and nutrition to many meals!

Prepare it

The leaves and the stalks should be cooked separately. Wash, then cut off the stalks from the leaves and leave whole or chop, as required. On some older leaves you may need to cut the ribs out of the leaves, too. Store it In a perforated bag in the fridge for up to four days. Use it Use anywhere you would use spinach or other wilting vegetables. Easy recipes to add it to include sautéed dishes, stews, and stir frys. Add to pasta dishes at the last five minutes of cooking or over polenta after sauntering swiss chard with some mushrooms, garlic and olive oil. Swiss Chard with Lemon 1-2 tbsp olive oil Swiss Chard 1-2 cloves garlic, finely chopped ½ lemon Parmesan to serve

Heat olive oil over medium heat. While oil is heating chop the garlic and then chop the Chard into 2-3 inch pieces.

Add garlic to the skillet and cook until soft (1-3 minutes). Add Chard and 1-2 tablespoons of water. Cook until wilted. Stir in Lemon Juice and season with pepper. Add parmesan to serve.