We have an abundance of beautiful rainbow chard growing in the ELE kitchen garden at the moment. The rich dark green leaves are easily grown and are an excellent source of vitamins and nutrients. We use the chard at all stages of maturity – the beautiful baby leaves for salads, the pretty candy colored stalks for pasta and risotto dishes and the mature leaves for soups and side dishes.
For a very simple dish chop the pretty stalks and sautee in olive oil, garlic and lemon and toss through pasta, finished with shaved parmesan cheese. For a twist on traditional pesto, blanch the chard’s green leaves, squeeze out the excess moisture and in a pestle and mortar (or food processor) grind with parmesan cheese, garlic, olive oil, pine nuts and a handful of flat leaf parsley. We also love the leaves slightly wilted, tossed through butter and fresh thyme and served as an accompaniment to roast chicken or beef. Enjoy!