I have grown chard for the first time this year. This variety looks so lovely in my veg bed, I can hardly bear to harvest it – and I tried cooking the leaves earlier this year but disliked the texture.
My friend Maggie, a professional home economist and excellent cook, has emailed me the following recipe that sounds so delicious, I can’t wait to try it:
‘Strip the soft leaves from the stalks and blanch them in boiling salted water until just soft, maybe 2-3 minutes. Drain and cool quickly in cold water. Squeeze out most of the water and cut the ball of leaves into 1inch slices.
When you are ready to serve, heat a knob of butter and a drizzle of olive oil with black pepper and a little grated nutmeg and stir-fry until heated through and tender.
I treat it like spinach but think it has a superior flavour and texture if you don’t over-cook it in the water. Lovely with smoked haddock and mash with a lemon butter sauce!’