4 Ways With Our Chard

Chard grows nearly all year round here at Barcombe so here are 4 different ways to use it in your every day cooking.

Simple sauté

Add the chopped stems to the pan and sauté for a few minutes, then add the chopped leaves and several crushed garlic cloves and cook for another few minutes. Serve with a big squeeze of lemon and a generous drizzle of extra virgin. Season and shave some parmesan over if you like.

Pesto

Blitz some uncooked chard leaves with some garlic, toasted walnuts and olive oil. stir through pasta or spread on good toast.

Shakshuka

Fy some harissa paste, tomato purée, sliced red peppers, garlic and ground cumin in a lidded frying pan. Once softened, add some tomatoes, either tinned or fresh, a sprinkle of organic saffron and simmer until you have a rich sauce. Throw in some chard leaves and crack a few eggs on top. Cover with a lid until the egg whites are cooked with the yokes still runny. Serve with some salty yogurt or labneh.

Baked beans

Sauté an onion, garlic and fennel bulb in extra virgin over a low/medium heat until soft. Season with Field's Blends pink peppercorn, sea salt and garlic and a good grind of black pepper. Stir in a tin or jar of butter beans, including the water, along with the chard stems and cook for a few minutes. Then add the chopped chard leaves, some roughly chopped spring onions and cook in the oven for 20 minutes until the water has evaporated and the beans are a little crispy on top. Serve with a squeeze of lemon, more Fields Blends seasoning and lots of our fresh herbs.