RECIPES FOR CHARD

You can use the Chard leaves like spinach and you can cut the stems into approximately 1 inch lengths and cook them until tender. The stems are very nice with cheese sauce or simply butter and taste fantastic in a simple risotto with good stock, roasted pine nuts, onion and parmesan to finish. Alternatively they add an extra dimension to stir fries and stock bases for soups.

SIMPLE SWISS CHARD
1 large bunch of fresh Organic Swiss Chard
1 small clove Organic Garlic, sliced
2 Tbsp Organic Extra Virgin Olive Oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon Organic Dairy House Butter
Sea Salt
Rinse out the Swiss Chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss Chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for done-ness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss Chard to a serving dish.

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STEAMED CHARD WITH STEM GINGER

400g Chard Leaves, washed & roughly chopped
1 Tbsp Organic Extra Virgin Olive Oil
Grated Lemon Zest/Orange Zest to taste
Lemon Juice to taste
1 Tbsp chopped stem ginger
Sea Salt & Black Pepper

Steam leaves for 5 to 10 minutes.
Toss chard with remaining ingredients.
Serve warm or at room temperature.

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