In Praise Of … … Swiss Chard and Spinach This month we showcase Swiss chard and spinach which can be prepared in the same way, although there are recipes that focus on the stems of the Swiss chard plant. Swiss chard has a sweeter taste then spinach and has larger leaves. It is rich in calcium and provides plenty of fibre and vitamin A. When buying Swiss chard look for brightly coloured, almost shiny leaves; ‘Bright lights’ is a variety with red, yellow and white stems. Spinach should be eaten soon after purchase and can be made in to soups, croquettes, soufflés and crepes. Both work very well with cream and cheese which enrich their flavours. Here are four recipes to celebrate both Swiss chard and spinach in all their glory. Enjoy. Swiss Chard with Garlic and Chilli Cook time : 15 min serves 2
Ingredients 300g Swiss chard ½ clove garlic finely chopped ½ small red chilli finely chopped or 1/4 tsp chilli flakes 1 tablespoon olive oil and salt and pepper 1 tablespoon water
Method Finely slice the stalks and set aside, slice the leaves roughly. In a pan with a lid, fry the stalks with chilli, garlic and olive oil with lid on for five minutes until soft, then add the leaves and cook for another five to ten minutes with lid on. Add 1 tablespoon of water if it is dry or catching, plus salt and pepper to taste. Goes well with any grilled meat. Swiss Chard and Spring Onion Tart Prep time 30 minutes. Cook time 40 minutes. Serves 6. Oven temp 200c/Gas mark 6 38
