Swiss chard.

Swiss chard has broad, glossy leaves and crisp stems that can be white, yellow or deep red. The leaves taste mild and a little earthy, like a gentler spinach, and the stems add a juicy bite and a splash of colour to the plate.

Ways to use it

• Separate the stems from the leaves. Start the sliced stems in the pan first, then add the leaves.
• Saute with garlic and olive oil, and finish with a squeeze of lemon.
• Fold into an omelette or a frittata with cheese.
• Stir into a soup, a lentil stew or a pasta sauce at the end of cooking.
• Use whole leaves as wraps around rice and minced filling.

Storing it

Do not wash the leaves before storing. Place the bunch in a container lined with paper towels in the fridge drawer and use it within 1 to 2 days. Wash just before cooking by swishing the leaves in clean water and rinsing under running water. Small holes or marks on a leaf are common and do not mean it is past its best.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.