Hixon Allotments Association


Some simple ways of serving chard.

For each, separate the stems from the leaf & chop both, but keep them separate.

  1. Cook the stems in a small amount of stock for 4 minutes & then add the leaves & cook again for the same amount of time. Make sure you put the lid on as this steams the leaves & allows them to wilt.

  2. Cook in oil with a miniscule amount of water, add garlic & then proceed as before.
    Once cooked it goes well in a quiche or as a side dish.

  3. Also it can be used in vegetable curries, adding the stalks earlier and the leaves at the end in the same way you would spinach and it goes well in casseroles used the same way.